Categories: Red Bell Peppers, Sauce
Ingredients
- 1/4 cup pine nuts, optional
- 3/4 cup jarred red pepper, rinsed and patted dry
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp fresh thyme
- 2 tsp sugar
- 2 tsp red onion, finely chopped
- salt and pepper, to taste
Directions
-
In a small non-stick skillet, cook pine nuts over medium heat until golden. Cool. In food processor, add all ingredients and pulse until smooth. Store in refrigerator until used.