Saturday, March 29, 2008

Roasted Red Pepper Sauce

2 red peppers
1/8 tsp salt
1 tsp olive oil

Place washed, whole red peppers on a baking sheet and broil approximately 10 minutes, watching closely. When dark splotches appear on the peppers, remove the baking sheet from the oven and carefully turn the pepper with tongs (the peppers will be HOT). Return baking sheet to the oven and repeat the process until each side is (significantly) blackened. Place the blackened peppers in a paper bag, roll to seal, and let sit at least 15 minutes.

Once the peppers have cooled, remove the skins, stem and seeds with your hands while holding each pepper under running water. Place the peppers in a food processor, and combine with salt and olive oil, pureeing until smooth.

Refrigerate: keeps about one week.

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