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.