Roasted Red Pepper Sauce - Mini Chopper

Add the garlic, zest, salt, and herbs to the work bowl and chop for 5-10 seconds; scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on chop, 10 times, then process for 15-20 seconds until smooth. Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend. Will keep up to 1 week refrigerated. Dip: Make half the recipe (use a 6-7 oz jar of roasted peppers). Add 2 ounces of regular or low-fat cream cheese and 1/4 cup of sour cream, and chop for 10-15 seconds until combined and smooth.