Roasted Red Pepper Dip
- 2 large red bell peppers, roasted
- 2 tsp tomato paste
- 2 tsp balsamic vinegar
- 1 garlic clove, crushed
- 1/8 tsp cayenne
Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on the baking sheet. Broil 3 inches from the heat, turning freqently, until charred on all sides, about 10 minutes. Let stand until cool enough to handle about 15 minutes. Place a strainer over a small bowl. Peel the peppers over the strainer, discarding the cores and seeds and allowing the juices to drip into the bowl.
In a food processor, puree the peppers and juice, tomato paste, vinegar, garlic, and cayenne until almost smooth.
**TIP**You can also use a 7 oz jar of roasted red peppers (not oil-packed). Drain the peppers, and slowly add the liquid to the food processor to reach the right consistency.