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Ingredients
| red bell pepper: 2 peppers |
| garlic (minced): 2 Tbl (minced) |
| olive oil: 1 Tbl |
| red pepper flakes: 1 pinch |
| sweet basil (chopped): 1 tsp (dried) |
| evaporated milk |
| red wine vinegar: 1 tsp |
| chicken broth |
| salt |
| black pepper |
Roasted Red Pepper Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- wash and dry red peppers.
- broil peppers, turning every 3 to 5 minutes. Do this until each side is charred and blistered.
- place peppers in bowl and cover with plastic wrap for 5 minutes ( this helps with peeling).
- Peel, cut, and pit peppers.
- cut peppers into 1 inch chunks(small enough that they'll fit into processor).
- In a food processor, puree the garlic, olive oil, pepper flakes, salt, pepper, basil and your chopped peppers.
- In a saucepan, add your puree mix, a few splashes of evaporated milk, vinegar, and 2 tablespoons of broth.
- Bring mixture to a boil and then simmer for 5 minutes.