Low-Fat Roasted Red Pepper Catsup

Time

Yield

2 cups

Ingredients

Ingredients

1 jar (7 oz.) roasted red peppers (not packed in oil)
2 tbsp. tomato paste
2 tsp. balsamic vinegar
1 tsp. sugar
1/2 tsp. dried italian seasonings
1 dash hot sauce (your favorite)

Instructions

In a blender, blend roasted red peppers. Cover and blend until finely chopped. Add tomato paste, balsamic, vinegar, sugar, italian seasonings and a dash of hot sauce. Cover and blend until smooth.

Cover and refrigerate for up to 1 week.

Author's Comments

Great on turkey or chicken burgers!

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