Roasted Red Pepper Dip
2 large red bell peppers
2 teaspoons of tomato paste
2 teaspoons of balsamic vinegar
1 garlic clove
1/8 teaspoon of cayenne pepper
Preheat the broiler; line a baking sheet with foil.
Arrange bell peppers on the baking sheet broil 3” from the heat, turning frequently, until charred on all sides, about 10 minutes. Let stand until cool to handle, about 15 minutes.
Place a strainer over a small bowl. Peel the peppers over the strainer, discarding the cores and seeds and allowing the juices to drip into the bowl
In a food processor, puree the peppers and juice, tomato paste, vinegar, garlic and cayenne until smooth.
This is delicious as a topper on potatoes or rice. Good for dipping pretzels, low sodium multigrain tortilla chips or any cutup vegetables. 🙂