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LOCATION: Recipes >> Pasta Sauces >> Red Pepper 01

Print this Recipe    Red Pepper 01

Roasted Red Pepper Sauce

7 large red bell peppers
3 garlic heads
8 oz tomatoes
1 tbsp red wine
1 tsp salt
black pepper
cayenne

Roast peppers by placing them under your broiler until completely
black and charred. Place in a brown paper bag for a couple of
minutes, them remove them one by one, rub off the black charred
skin. Seed and tear into a few pieces. If possible, save the
pepper juices.

Bake garlic at 350F for almost an hour, until the cloves are soft
and mushy, and the skins peel off easily. Put half the peppers
and all the garlic in the blender with tomatoes. Liquefy. Add
remaining peppers. Season with red wine to basalmic vinegar, salt,
pepper and cayenne. Whir for a few seconds more.

Serve over pasta, on crostini, grilled eggplant.

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