Yield: 1 Servings
|4 \N||Red bell peppers; (up to 5)|
|3 \N||Cloves elephant garlic|
|1 cup||Tomato sauce puree sauce|
|2 cups||Chicken or vegetable stock|
|\N \N||Lemon pepper|
|5 \N||Fresh basil leaves; up to 6|
Barbeque red peppers on your barbeque till skins are charred and shrivelled. Barbeque elephant garlic leaving skins on till soft and skins are quite dark but not burned.
Remove peppers and garlic from barbeque place in plastic bag tie the top and leave in about 15 minutes till skins peel off both peppers and garlic.
Puree peppers and garlic in food processor till thick but not chunky. Toss in basil leaves and puree.
Transfer puree to a pot, add honey, tomato sauce, stock. Simmer till heated through, add lemon pepper to season, adjust stock to taste. Adjust honey , tomato sauce, and basil to taste.
Notes: Try these recipes with Geiger Elephant Garlic from Bonifay, FL, USA
>from Pat Hanneman (Kitpath) 1998 Mar Recipe by: Geiger Elephant Garlic 98-Mar Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 09, 1998