"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Red Pepper Sauce Recipe

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This recipe for Roasted Red Pepper Sauce, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmi & Joe Debbins
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 red bell peppers (red is preferred)
1 tsp crushed garlic
1/8 or 1/4 cup fresh thyme, eyeball (remove from stem directly into processor bowl)
1/2 tsp kosher salt
2 tsp (red) balsamic vinegar (1 tsp for every two bell peppers)

Directions:
Directions:
Preheat broiler. Line baking sheet with foil. Place bell pepper halves cut side down on foil. Broil five inches from the heat until bell peppers blacken and blister (about 10-20 min.). Remove from oven and wrap bell peppers in the foil. Let "steam" about 15 min. Peel the bell peppers when cool to touch.

Place ingredients in a food processor bowl. Process ingredients until smooth. Serve sauce at room temperature.

Personal Notes:
Personal Notes:
Can substitute a yellow or orange bell pepper in place of one red bell pepper (avoid green bell pepper). Serve with grilled chicken, turkey or vegetables.

Broil bell peppers ahead of time, peel when cool to handle and store in airtight container in refrigerator. Prepare sauce as directed. Gently heat sauce in microwave stir and serve.

 

 

 

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