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Sauce Roasted Red Pepper Sauce Recipe

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This recipe for Sauce Roasted Red Pepper Sauce is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken stock
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup chopped fresh basil
Salt and freshly ground black pepper

Directions:
Directions:
In a blender, combine the red bell peppers, broth, vinegar, oil and basil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat. Season to taste with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer for up 3 months.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Perfect over seafood, grilled or roasted chicken, broiled flank steak and roasted vegetables; it’s also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.

 

 

 

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