Roasted Red Bell Pepper Sauce
Cooking time: none
Prep time: About 10 minutes
Makes: 4 servings, 1/4 cup each
- 1 12 oz. jar of roasted red bell peppers
- 1/2 t. Tony Chechere's Creole seasoning
- 1 T. extra virgin olive oil
- 1 t. lemon juice
- 1 t. cumin
- 1 clove garlic
- Puree roasted peppers with all ingredients in food processor.
Good as a pasta sauce, as a dip with chips or on Black Rice / Black Lentil wedges.
Modified from a recipe from the Internet.
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