Roasted Red Pepper Dip

Description

 * Cook Time: 30 minutes
 * Serves: 12

Ingredients

 * 2 medium red sweet peppers
 * 2 tablespoons tomato paste
 * 1 teaspoon sugar
 * 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
 * 1/4 teaspoon salt
 * Dash of red pepper flakes
 * 1 clove garlic, chopped

Directions

 * 1) Roast the peppers:
 * 2) Cut peppers into quarters and remove stem, seeds, and membranes.
 * 3) Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
 * 4) Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
 * 5) Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
 * 6) Peel and discard skins.
 * 7) Place peppers in a food processor, cover and blend until finely chopped.
 * 8) Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.

Source

 * Red Pepper Dip from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain