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Red Bell Pepper Sauce


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  • 1 jar roasted red peppers - (7 oz)
  • 1/2 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Puree peppers and their liquid with oil in processor. Transfer puree to heavy small saucepan. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.) Stir over medium heat until warm, about 3 minutes.

This recipe yields about 1 cup.

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