Roasted Red Pepper Sauce

Makes about 3/4 cup
4 sweet red peppers
2 cloves garlic
1-2 Tbsp olive oil
 
1. Wash and dry peppers. Grill over charcoal
fire until skin blackens and blisters.
Or, use tongs and hold over gas flame.
2. Wrap in kitchen towel and allow to cool to
touch, at least 10 minutes. Peel off
charred skin, remove stem and seed.
3. Put peppers in food processor or blender,
add garlic and 1 Tbsp olive oil. Puree.
Add more garlic or oil to taste.
Good as dip or meat condiment

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