Prep 5 mins
Cook 8 mins
Delicious and perfect for dipping with veggies.
- 2 large red bell peppers, roasted
- 2 teaspoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 garlic clove, crushed
- 1⁄8 teaspoon cayenne
- In a food processor, puree the peppers and juice, tomato paste, vinegar, garlic, and cayenne until almost smooth.