| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | md | Red peppers |
| 1/2 | md | Red onion |
| 2 | Cloves garlic | |
| 1 | tb | Lemon juice |
| 1/2 | c | Water |
| 1/4 | c | Ff rice milk; (optional) |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | tb | Basil; (we used dried) |
| 2 | Servings angel hair |
INSTRUCTIONS
toss the 2 peppers whole into a broiler/toaster oven or regular oven at 375 degrees for 20 min., turning every 5 min to make sure all sides are slightly charred. Remove and plunge into ice water, which will shrivel the peppers and allow you to peel the skin off in a breeze. After peeled, seed and coarsely chop the peppers. While the peppers are roasting, water-fry the onion and garlic til they give up (just translucent :-) when done, toss into a food processor and process a few seconds. Add the peppers, lemon juice, and seasonings to the processor and puree til slightly smooth (we used a bit of rice milk to thin it down a bit). Seve immedaitely (it will still be warm) over the pasta. Posted to fatfree digest V98 #004 by [email protected] (Audney R. Terry\) (string bean) on Jan 4, 1998
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