LOCATION: Recipes >> Preserving >> Low-Fat Roasted Red Pepper Catsup
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Low-Fat Roasted Red Pepper Catsup
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7 oz. jar roasted red peppers (not packed in oil)
2 tbsps. tomato paste
2 tsps. balsamic vinegar
1 tsp. sugar
1/2 tsp. dried Italian seasonings
dash of hot sauce (your favorite)
In a blender blend roasted red peppers . Cover and blend until
finely chopped. Add. tomato paste balsamic vinegar sugar Italian
seasonings and a dash of hot sauce. Cover and blend until smooth.
Cover and refrigerate for up to 1 week. Great on turkey or chicken
burgers. Makes about 2/3 cup
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