Simple Roasted Red Pepper Sauce

"From a Quick Fix cookbook. Tasty. You can use vegetable broth instead of chicken broth."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
6
Yields:
2 cups
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a blender, combine the red peppers, broth, vinegar, oil, and basil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to simmer, partially cover and simmer for 10 minutes. Remove from the heat. Season to taste with salt and pepper. Let come to room temperature and store in a plastic container for up to 1 week or freeze for up to 3 months.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Cooking is my relaxation. I have a picky eater as my DW and a picky eater as my son. I eat everything under the sun and am very adventerous with foods. The challenge, please my family, expand their taste buds, and still make unique dishes that blend a wide variety of flavors.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes