Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Red peppers |
| ½ medium | Red onion |
| 2 | Cloves garlic |
| 1 tablespoon | Lemon juice |
| ½ cup | Water |
| ¼ cup | Ff rice milk; (optional) |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| 1 tablespoon | Basil; (we used dried) |
| 2 | Servings angel hair |
toss the 2 peppers whole into a broiler/toaster oven or regular oven at 375 degrees for 20 min., turning every 5 min to make sure all sides are slightly charred. Remove and plunge into ice water, which will shrivel the peppers and allow you to peel the skin off in a breeze. After peeled, seed and coarsely chop the peppers. While the peppers are roasting, water-fry the onion and garlic til they give up (just translucent :-) when done, toss into a food processor and process a few seconds. Add the peppers, lemon juice, and seasonings to the processor and puree til slightly smooth (we used a bit of rice milk to thin it down a bit). Seve immedaitely (it will still be warm) over the pasta.
Posted to fatfree digest V98 #004 by Bloodroses@... (Audney R.
Terry\) (string bean) on Jan 4, 1998