1/3 cup roughly chopped Roasted Red Bell Pepper, about half of one pepper (if using store bought, make sure fat content is low)
2 teaspoons Balsamic Vinegar
1/2 teaspoon chopped fresh Garlic
Kosher Salt and Black Pepper, to taste
Blend all ingredients, except salt and pepper, together using a blender, food processor, or imulsion blender. Add salt and pepper gradually, blending and tasting as you go. I use 4 to 5 grinds of black pepper and two liberal pinches of salt.
Servings: 4 Serving Size: 3 tablespoons; 20 calories per serving