Red Pepper Puree
Feel free to double or even triple the recipeit keeps well in the refrigerator for several days.
1 ½ lbs. red bell peppers, halved lengthwise and seeded
1 Tbs. olive oil
2 medium cloves garlic, minced
½ tsp. salt
⅛ tsp. freshly ground pepper
- Preheat broiler. Arrange bell pepper halves, skin side up, on broiler rack and cook until skin is blackened. Transfer to paper bag, seal and let stand 10 minutes.
- Peel bell peppers, coarsely chop and transfer to blender or food processor. Add oil, garlic, vinegar, salt and pepper and puree until smooth. Transfer to bowl, cover and refrigerate until ready to use.
Makes 1 1/2 cups