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 Bloodroses@webtv.net (Audney R.
Terry\) (string bean) on Jan 4, 1998
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