|2||Sweet red peppers|
|4||Fresh hot peppers|
|1½ teaspoon||Ground cumin|
|1||28 oz. can Ital.Plum tomatoe|
|1 tablespoon||Lemon juicete|
|3 tablespoons||Chopped parsley|
|Salt to taste|
Roast peppers by placing them under the broiler amd broiling until skin blisters. Keep turning and broil for abt. 3 min. per side.
Place pepppers in a paper bag and allow them to steam for abt. 10 min. to loosen the skins. Remove from bag, peel away the skins, and remove the seeds. Mince the peppers finely..Melt butter in a nonaluminum saucepan. Over med. heat, saute peppers, coriander and cumin until the peppers are softened, abt. 5 min. Add tomatoes and lemon juice and simmer briefly to blend flavors, 5-10 min. Stir in parsley. Add salt to taste. Serve hot or at room temp. This sauce will keep for at least 1 wk. in the 'fridge. Freezes well. Yield: abt. 4 cups.
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