Thursday, May 16, 2013

roasted red pepper sauce

We had this on pasta, but you could stick it on eggs or spread it on bread or eat it straight out of the container...

  • 4 or 5 red bell peppers
  • 4 cloves garlic
  • salt & pepper
  • dash of red pepper flakes
  • 2 T red wine vinegar or similar
Heat your toaster oven to broil and roast the red peppers, turning occasionally when the skin starts to pucker and brown.

After about 20 minutes, take them out and seal them in a lidded glass dish or a plastic bag. Let steam for 15 minutes.

Take them out of the bag and score each one with a knife to let out steam and extra water.

After they're cool, peel and seed the peppers.

Put everything into a cup and use your immersion blender to puree. Eat!

No comments: