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Eggless Provencal Rouille Hot Red Pepper Sauce

Fresh.n.Natural's picture
Eggless Provenqal Rouille Hot Red Pepper Sauce tastes excellent in seafood soups. This Eggless Provenqal Rouille Hot Red Pepper Sauce condiment is equally good on steamed vegetables and as appetizer on toasts. Go for it!
  California extra virgin olive oil 30 Milliliter (2 Tablespoon)
  Red bell pepper 1 Large, roasted, peeled, seeded and finely diced
  Fresh garlic 30 Milliliter, finely minced (2 Tablespoon)
  Saffron 1 Pinch
  Ground pepper 1 Teaspoon (To Taste, 5 Milliliter)

In a stainless steel or glass bowl, whisk the olive oil into the Spectrum Spread.
Stir in the peppers and the garlic.
Stir in the saffron.
Season with salt and pepper.
Cover and refrigerate until ready for use.
This quick easy condiment is delicious in seafood soups, on steamed vegetables or as an appetizer spread thinly onto small toasts.

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