Roasted Red-Pepper Ketchup

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<mx2 source= " MasterCook 5.0 " date= " September 05, 2000 " >

<Summ>

<Nam>

Roasted Red-Pepper Ketchup

</Nam></Summ>

<RcpE name= " Roasted Red-Pepper Ketchup " author= " Weight Watchers, July/August

2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Roasted Red-Pepper Ketchup

 

Recipe By :Weight Watchers, July/August 2000

Serving Size : 16 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red bell peppers

1/2 red onion

2 garlic cloves -- unpeeled

2 tablespoons grated Parmesan cheese

1 teaspoon balsamic vinegar

1/4 teaspoon salt

 

Preheat the oven to 500F. Line a jelly-roll pan with foil. Arrange peppers and

onion in the pan; then roast them for 10 minutes, Add

the garlic to the pan, turn the peppers, and continue baking until the

vegetables are softened, about 10 minutes longer.

 

Remove the vegetables from the oven and wrap them in the foil, making a tight

seal. Let stand for 10 minutes.

 

Unwrap the foil. Peel the peppers and remove their stems and seeds. Peel the

onion and the garlic. Puree the peppers, onion, garlic,

cheese, vinegar, and salt in a food processor or blender.

 

Transfer the ketchup to a bowl and refrigerate, covered, until chilled, at least

1 hour.

 

Per serving (1 tablespoon): 14 Calories, 0 g T Fat, 0 g Sat Fat, 1 mg Chol, 59

mg Sod, 2 g Carb, 0 g Fib, 1 g Prot, 22 mg Calc.

POINTS: 0.

 

To give this ketchup extra kick, add hot pepper sauce to taste. You can make a

double batch and store it in a plastic squirt bottle

in your refrigerator for up to one week. Use it as a quick, flavor splash with

scrambled egg whites or egg substitute, or drizzle it

over mixed baby greens.

 

S(Formatted by):

" KES on 9/5/00 "

Copyright:

" 2000 Weight Watchers International "

 

- - - - - - - - - - - - - - - - - - -

 

 

]]>

</RTxt>

<Serv qty= " 16 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Condiments

</CatT>

</CatS>

<IngR name= " red bell peppers " qty= " 2 " ></IngR>

<IngR name= " red onion " qty= " 1/2 " ></IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

unpeeled

</IPrp>

</IngR>

<IngR name= " grated Parmesan cheese " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " balsamic vinegar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Preheat the oven to 500F. Line a jelly-roll pan with foil. Arrange peppers and

onion in the pan; then roast them for 10 minutes, Add

the garlic to the pan, turn the peppers, and continue baking until the

vegetables are softened, about 10 minutes longer.

</DirT>

<DirT>

Remove the vegetables from the oven and wrap them in the foil, making a tight

seal. Let stand for 10 minutes.

</DirT>

<DirT>

Unwrap the foil. Peel the peppers and remove their stems and seeds. Peel the

onion and the garlic. Puree the peppers, onion, garlic,

cheese, vinegar, and salt in a food processor or blender.

</DirT>

<DirT>

Transfer the ketchup to a bowl and refrigerate, covered, until chilled, at least

1 hour.

</DirT>

<DirT>

Per serving (1 tablespoon): 14 Calories, 0 g T Fat, 0 g Sat Fat, 1 mg Chol, 59

mg Sod, 2 g Carb, 0 g Fib, 1 g Prot, 22 mg Calc.

POINTS: 0.

</DirT>

<DirT>

To give this ketchup extra kick, add hot pepper sauce to taste. You can make a

double batch and store it in a plastic squirt bottle

in your refrigerator for up to one week. Use it as a quick, flavor splash with

scrambled egg whites or egg substitute, or drizzle it

over mixed baby greens.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/5/00 " />

<CpyR>

2000 Weight Watchers International

</CpyR>

<Note>

Whether squirted onto a low-fat hot dog, spread on a grilled chicken sandwich or

used to top broiled fish, this no-POINTS condiment

will add sweet flavor to your favorite burger. & #013; & #010;

</Note>

</RcpE></mx2>