| Recipe to Print-Roasted Pepper Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Roasted Pepper Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.81
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Adapted by Lindy H Frank. If fresh herbs are not available, use 1 tsp dried basil and ½ tsp dried oregano. If sauce is for fish, use fish stock instead of chicken.
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Ingredients:
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Directions:
Place peppers on a broiler pan and place under the broiler, cook until burnt on all sides. Remove black skin, seeds, and top while still hot.
Place in food processor with stock. Add spices and salt and pepper, to taste. |
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