Roasted Red Pepper Sauce II

By Maverick19

This red pepper sauce is made without cream. You can add cream if you would like, but the sauce is delicious without it.

Ingredients

• 3 red bell peppers, roasted
• 1 clove garlic
• 2 Tbsp extra virgin olive oil
• 2 Tbsp white balsamic vinegar
• 2 basil sprigs, chopped
• 2 Tbsp parsley, chopped
• salt and pepper, to taste

Preparation

Step 1

1. Roast the red peppers. Either roast in oven at 350 degrees F for 25 minutes OR place peppers on a lightly greased broiler pan and brook, turning occasionally, until blackened all over, about 15 minutes. If you roasted in broiler, place peppers in a large paper bag and close tight to cool for 20 minutes. Peel the peppers, remove seeds and cores. Rinse well and place in a food processor. Puree until smooth. If you roasted in a regular oven, don't peel the peppers. After you puree the sauce, push it through a sieve.

2. When you puree the sauce, process it to a smooth consistency. Chill until ready to use.