Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

[1/2 cup serving = 1 Green, 1 Condiment, 1 Healthy Fat, OR

 1/4 cup serving = 1/2 Green 1/2 Condiment, 1/2 healthy Fat]

Cali'flour Enchilada

Ingredients:

5-1/2 Roasted Red Peppers

1 Tablespoon Crushed Red Pepper (use 1/2 or omit if desired)

1 Tablespoon minced garlic

1/2 cup green onion

1-1/2 teaspoon No-salt

2 Tablespoon Extra Virgin Olive Oil

 Directions:

~Roast  Red bell peppers until charred.
~Place in large bowl for 5-10 minutes, covered, to rest and steam. Remove skin, stem and seeds.
~Place peppers in blender and combine them with the rest of the ingredients.
~Puree until smooth then Pour into 2 sterilized pint size canning jars and seal or place in refrigerator or in freezer containers

Turkey Chili

*I actually prefer the small jelly jars so I can seal the amounts in 4 ounce servings (per canning acidic veggie instructions or freeze in small amounts and thaw as needed)

*Great on chicken, spiraled zucchini or to flavor up soup and sauces, like the Tomato Bisque or making my Cauliflower Crust Enchilada or Turkey Chili.

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