The perfect low cal Red Pepper Sip recipe with a Chilli kick to rev up the metabolism!

1 x 400 gl Ina Paarman’s Roasted Pepper Pasta Sauce
1 ½ cups (375 ml) water
1 x 25 g Ina Paarman’s Liquid Vegetable Stock
1 t (5 ml) Sriracha chilli sauce or Tabasco sauce
Ina Paarman’s Garlic Pepper Seasoning to taste

How To
Blend Pasta Sauce, water, Vegetable Stock and chilli sauce together until smooth.

Taste and season with Garlic Pepper Seasoning. Cover and chill.

By: Ina Paarman

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