Prep 15 mins
Cook 0 mins
This was in the Reno Gazzette Journal today. Use it on baked fish, grilled steak or chicken. You can also substitue it for mayo on a sandwich. 8.1 calories and 0.2 fat grams per tbl. Haven't made it, but sounds great! Time to make doesn't include time to roast, core, peel and seed the peppers.
- 2 large red bell peppers (roasted, cored, peeled and seeded)
- 1 garlic clove, peeled and smashed
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon basil leaves, roughly chopped
- 1⁄4 teaspoon crushed red pepper flakes
- salt and pepper
- Place peppers, garlic, mustard, vinegar, basil and red pepper flakes in a blender.
- Pulse until smooth.
- Add salt and pepper to taste.
I have to admit that I cheated and used fire roasted red peppers from a jar. That meant that all I had to do was blend all the ingredients and it was done in about 30 seconds. The flavor is lovely and as HeidiSue says, very versatile. It's very nice on pasta and I have no doubt that I'll be using the remaining on some chicken soon.