Roasted Red Pepper Sauce
This simple sauce -- really just pureed, roasted peppers and some seasoning -- can be served atop a main course, or presented in a bowl for dipping.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, July/August 2000
- 3 red bell peppers
- 1 small clove garlic, peeled
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon cumin
- 1/4 teaspoon red-pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Roast peppers on a grill or open flame until skin is blackened. Place in a medium bowl covered with plastic wrap until cool enough to handle. Using a paper towel, remove charred skins. Slice peppers into 2-inch pieces; discard membranes and seeds.
Place peppers in the bowl of a food processor with the garlic, lemon juice, cumin, red-pepper flakes, salt, and pepper, and process until pureed, 1 to 2 minutes.