Eggless Provencal Rouille Hot Red Pepper Sauce
|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)|
|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.
Serving size: Complete recipe
Calories 375 Calories from Fat 283
% Daily Value*
Total Fat 31 g47%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13.3 mg0.6%
Total Carbohydrates 22 g7.2%
Dietary Fiber 4.6 g18.5%
Sugars 5.6 g
Protein 4 g7.6%
Vitamin A 79.6% Vitamin C 287.3%
Calcium 8.6% Iron 14.3%
*Based on a 2000 Calorie diet