CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Vegetarian |
Vegtime7 |
24 |
servings |
INGREDIENTS
2 |
|
Red bell peppers; seeded and |
|
|
; quartered |
3 |
|
Shallots; quartered |
4 |
|
Cloves garlic; peeled |
3 |
tb |
Olive oil; extra-virgin |
6 |
|
Dried red chili peppers; soaked in 1 cup hot |
|
|
Water |
2 |
tb |
Lemon juice |
|
|
Salt; to taste |
INSTRUCTIONS
Saute bell peppers, shallots and garlic in 1 tablespoon oil over med-low
heat until soft, about 10 min. Set aside. Add chili peppers and soaking
liquid to blender or food processor; process 30 seconds. Strain through
fine-meshed sieve, reserving liquid and discarding chili debris.
Add red bell pepper mixture and chili pepper liquid to blender or food
processor; process to slightly chunky consistency. Strain once more,
discarding liquid. Spoon sauce into serving bowl or covered jar; stir in
remaining oil, lemon juice and salt. Serve immediately. If reserving for
later use, layer top of jar with a little additional oil and cover tightly.
Store in refrigerator up to 2 weeks. Makes about 2 cups, 1 gram of fat per
tablespoon. |
Recipe by: June 1996 Vegetarian Times
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”