July 11, 2017
Dips, Spreads, Vegetables,
Appetizers, Peppers, Mediterranean, Budget-Friendly, Cooking For A Crowd, Quick Meals, Christmas, Entertaining, New Years, Potluck, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Spicy more
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"I found a recipe that called for this paste. I did some searching to find the recipe. Voila!"
Roast, broil or grill peppers.
Put hot peppers into a paper bag to cool.
Peel the skin and remove the seeds
Quickly rinse to clean any leftover skin and seeds ,
Using a processor or blender, pulse and mix until of smooth consistency
Place the peppers in a pot, along with tomato paste and wine
Stir constantly and cook over medium heat about 10-15 minutes or until it slightly thickens
Stir in sugar and salt, cook another 5-10 minutes
Store covered, in fridge.
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