Puree the skinless red peppers with olive, cayenne, balsamic vinegar, garlic, tomato paste, salt and pepper.
You can serve this room temperature (immediately after making) or cooled if you make it before hand.
Roasted Red Pepper Dip
recipe adapted from Weight Watchers New Complete Cookbook
2 large red bell peppers
1 tablespoon extra virgin olive oil
2 teaspoons tomato paste or sauce
2 teaspoons balsamic vinegar
1 teaspoon garlic clove
1/2 teaspoon salt
1/8 teaspoon cayenne + dash
pinch of pepper
Line baking sheet or broiler pan with foil. Preheat broiler.
Wash bell peppers and then cut in half, removing all membranes and seeds. Place peppers, cut side down on baking sheet.
Broil peppers 5 inches from heat until skin is blackened, about 10 minutes.
Remove from oven and place peppers in Ziploc bag and seal. Let steam for 10 minutes.
Once cool enough to touch, remove peppers from bag and peel off blackened skin.
Place peppers in food processor with remaining ingredients. Taste dip and add additional cayenne if desired (I did!) and salt/pepper if desired.
Serve with pita, pita chips or vegetables!