| 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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