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Simple Roasted Red Pepper Sauce

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“From a Quick Fix cookbook. Tasty. You can use vegetable broth instead of chicken broth.”
READY IN:
20mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.

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