Roasted Red Pepper Sauce
Submitted by: JustRightMenus
Description:
Use this sauce on vegetables or meats or as a dip (for chips, pita, or veggies).
Servings: 1 1/8 c.
From the kitchen of:
Cuisinart Mini-Prep Plus Processor Instruction & Recipe Booklet, page 8
Ingredients
Group One
1-2 cloves garlic (to taste), peeled
1 strip lemon zest (2" x 1/2"), bitter white pith removed
1 tsp kosher salt
1 tsp herbs de Provençe
Group Two
1 1/2 TB fresh lemon juice
1 1/2 TB regular or white balsamic vinegar
1/4 c. extra virgin olive oil
1 jar (12 oz) roasted red peppers, drained but not rinsed
4 large fresh red peppers, roasted, cut in 1/8ths
Directions
Chop Group 1 for 5-10 seconds in a processor - or finely chop with a knife.
Scrape the bottom and sides of the work bowl.
Add Group 2; pulse on chop 10x then process for 15 seconds until smooth.
Transfer to a sesealable container and refrigerator for at least 30 minutes to allow the flavors to blend.
Will keep up to 1 week refrigerated.
Variation:
Make 1/2 the recipe, and add 2 oz of cream cheese and 1/4 c. sour cream or plain, drained yogurt.