This recipe is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.
Ingredients:
2 cups diced carrots 1 cup each red and yellow bell peppers, diced 2 tablespoons oil pinch of salt 1/2 cup rice wine vinegar
Preparation:
Preheat oven to 425 degrees. Toss vegetables with oil and salt and arrange on a parchment-lined rimmed baking sheet. Roast for 30 minutes.
Remove from oven, combine roasted vegetables and vinegar in a blender; puree. Chill and serve with chips or crackers.