- 1 cup roasted sweet red pepper strips, drained
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator. Yield: 3/4 cup.
Originally published as Roasted Red Pepper Spread in Simple & Delicious May 2010, p31
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