Ingredients Jump to Instructions ↓

  1. 4 7-ounce jars roasted sweet red peppers, drained

  2. 1/2 cup tomato paste

  3. 4 teaspoons sugar

  4. 1 teaspoon dried thyme, crushed

  5. 1 teaspoon salt

  6. 1/2 teaspoon garlic powder

  7. 1/8 teaspoon ground red pepper

Instructions Jump to Ingredients ↑

  1. In a blender container or food processor bowl place sweet red peppers, tomato paste, sugar, thyme, salt, garlic powder, and ground red pepper. Cover and blend or process until nearly smooth. Cover and store in the refrigerator for up to 1 week. Serve with crackers or toasted baguette slices. Makes about 3 cups spread (forty-eight, 1-tablespoon servings).


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