| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Veg08 | 1 | servings | |
INGREDIENTS
| 2 | lg | Red bell peppers |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Chopped fresh cilantro |
| 2 | Garlic cloves | |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Vegetable oil |
INSTRUCTIONS
PLACE bell peppers on an aluminum foil-lined baking sheet. BROIL 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until blistered. PLACE bell peppers in a large heavy-duty zip top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; discard seeds. PROCESS bell pepper and next 6 ingredients in a blender until smooth, stopping once to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Chill, if desired. Yield: about 1 2/3 cups. NOTE: Dumplings may also be served on a mixed green salad topped and drizzled with Roasted Bell Pepper Vinaigrette. Recipe by: Southern Living, April, 1999 Converted by MM_Buster v2.0l.
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