Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Red bell peppers; seeded and |
| \N \N | ; quartered |
| 3 \N | Shallots; quartered |
| 4 \N | Cloves garlic; peeled |
| 3 tablespoons | Olive oil; extra-virgin |
| 6 \N | Dried red chili peppers; soaked in 1 cup hot |
| \N \N | Water |
| 2 tablespoons | Lemon juice |
| \N \N | 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.