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The Melting Pot 2.0
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bell_pep.per
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1995-09-27
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Pepper Sauce
Roast 6-8 large red bell peppers by placing them under your broiler
until completely black and charred. Place them in a brown paper bag
for a couple of minutes, then remove them one by one, rub off the black
charred skin. Seed and tear into a few pieces. If possible, save the
juices that come out of the peppers.
Bake 3 HEADS - around 30 CLOVES - of garlic at 350 degrees F for almost
an hour, until the cloves are soft and mushy, and the skins peel off
really easily. The garlic gets really mellow when you bake it this long.
It's better to overbake it, though.
These two steps can be done in advance; keep the peppers and garlic in
containers in the fridge for a few days.
Put half the peppers and all the garlic in the blender with a 8 oz. of
canned crushed tomatoes or 2 roasted tomatoes. Liquefy. Add the remaining
peppers. Season with red wine or basalmic vinegar, salt, pepper and cayenne.
Whir for a few seconds more, and make sure the garlic is evenly distributed
throughout your sauce.
This can be frozen easily. It's absolutely ambrosial on pasta, especially
since tomatoes are so utterly pathetic this time of year. It's also
quite tasty on crostini, orange roughy, grilled eggplant...anything!