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Low Fat Roasted Red Pepper Catsup


In a blender blend 7 oz. jar roasted red peppers (not packed in oil). Cover and blend until finely chopped.

Add;
2 tbsps. tomato paste
2 tsps. balsamic vinegar
1 tsp. sugar
1/2 tsp. dried italian seasonings
a dash of hot sauce (your favorite)

Cover and blend until smooth. Cover and refrigerate for up to 1 week. GREAT on turkey or chicken burgers.

Makes about 2/3 c.

Calories per 2 tbsps....24.....Fat.....0.3 g.....Carbs....4 g.....Fiber.....0.7 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.