Fast and Easy Roasted Red Pepper Sauce
1 jar Mezzetta Roasted Red Bell Peppers, drained
1 ripe avocado
2 T extra virgin olive oil
1-2 T fresh lemon juice
3 cloves garlic, pressed
0.5 t salt
0.5 t black pepper
0.5 t crushed red pepper flakes
Add everything to a food processor and blend until smooth. Makes about 2.5 cups. Freeze half and use the rest on cooked black beans, pasta, vegetables, or sandwiches.
