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“This is my own twist on several recipes I read. I was disappointed at first when I tasted it by it's self, but then once added to chicken all the flavors came out and it was Delicious! I would be great with tuna, salmon, or halibut, too! I also drizzled some over my potatoes. :)”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. wash and dry red peppers.
  2. broil peppers, turning every 3 to 5 minutes. Do this until each side is charred and blistered.
  3. place peppers in bowl and cover with plastic wrap for 5 minutes ( this helps with peeling).
  4. Peel, cut, and pit peppers.
  5. cut peppers into 1 inch chunks(small enough that they'll fit into processor).
  6. In a food processor, puree the garlic, olive oil, pepper flakes, salt, pepper, basil and your chopped peppers.
  7. In a saucepan, add your puree mix, a few splashes of evaporated milk, vinegar, and 2 tablespoons of broth.
  8. Bring mixture to a boil and then simmer for 5 minutes.

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