|2||Red bell peppers; seeded and|
|4||Cloves garlic; peeled|
|3 tablespoons||Olive oil; extra-virgin|
|6||Dried red chili peppers; soaked in 1 cup hot|
|2 tablespoons||Lemon juice|
|Salt; to taste|
Saute bell peppers, shallots and garlic in 1 tablespoon oil over med-low heat until soft, about 10 min. Set aside. Add chili peppers and soaking liquid to blender or food processor; process 30 seconds. Strain through fine-meshed sieve, reserving liquid and discarding chili debris.
Add red bell pepper mixture and chili pepper liquid to blender or food processor; process to slightly chunky consistency. Strain once more, discarding liquid. Spoon sauce into serving bowl or covered jar; stir in remaining oil, lemon juice and salt. Serve immediately. If reserving for later use, layer top of jar with a little additional oil and cover tightly.
Store in refrigerator up to 2 weeks. Makes about 2 cups, 1 gram of fat per tablespoon. |
Recipe by: June 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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