Makes 1 cup or 4 (1/4-cup) servings. (Each serving = 1 tablespoon flaxseed oil)
- 2 red bell peppers, seeded, quartered and roasted
- 2 garlic cloves, minced
- ¼ cup flaxseed oil
- 2 teaspoons chopped fresh parsley
- 2 teaspoons lemon or lime juice
- ½ teaspoon dry mustard
- Blend all ingredients until smooth.
Store the sauce in a covered container in the refrigerator.
To roast a pepper for this recipe: Cut the pepper in half and place the cut side down on a pan. Roast at 450°F until the pepper is blackened, about 10 minutes. Remove from the oven. When cool enough to handle, remove the blackened skin and discard.
*Note: Remember to include ingredients when calculating daily intake allowances.