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==Info== |
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'''Cook Time''': 30 minutes |
'''Cook Time''': 30 minutes |
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[[Category: Recipes]] |
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[[Category: Red Pepper.Pepper Recipes]] |
[[Category: Red Pepper.Pepper Recipes]] |
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[[Category: Dip Recipes]] |
[[Category: Dip Recipes]] |
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Revision as of 20:16, 22 April 2008
Info
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:
- Cut peppers into quarters and remove stem, seeds, and membranes.
- Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
- Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
- Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
- Peel and discard skins.
2.Place peppers in a food processor, cover and blend until finely chopped.
3.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