Every now and then, red peppers go on sale for 3 for $1.00. When they do, I pick up a bunch and make this dip. it freezes well to enjoy later.
Ingredients
2 large red peppers, roasted
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove
1/8 teaspoon cayenne
Instructions
Rub red peppers with olive oil. Place on hot grill and roast, turning frequently until blackened on all sides. Remove and place in a brown paper lunch sack. Close the sack and all to cool.
When cool, peel away the blackened skin. Cut the pepper open and remove the stem and seeds. Chop into large pieces
Place all ingredients into food processor and blend until smooth.
Serve with vegetables or pita chips.