| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 4 | lg | Red bell peppers |
| 3 | tb | Best extra virgin olive oil |
| 1 | tb | Red wine vinegar |
| 2 | Cloves garlic | |
| 1/2 | ts | Sea salt |
| Fresh grnd pepper | ||
| Anchovies are great but optional | ||
| Smokin' Chipotle Sauce; (or your favorite type and amount) |
INSTRUCTIONS
Rinse peppers and roast whole over charcoal or gas grille (add wet wood chips). Peel over a bowl saving all juice. Discard seeds and membranes. Puree all ingredients (except hot sauce) by pulsing in food processor. Stir in hot sauce or hot powder to taste. Refrigerate. Serve with crusty bread. Posted to CHILE-HEADS DIGEST by [email protected] on Jun 29, 1999, converted by MM_Buster v2.0l.
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