Red Pepper Sauce

By á-170456

Ingredients

• 1 cup drained roasted red peppers from jar
• 2/3 cup canned vegetable broth
• 2 oil-packed sun-dried tomato halves patted dry
• 1 tablespoon balsamic vinegar
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

This recipe yields about 1 1/4 cups.