Yield: 4 Servings
|2 larges||Red Bell Peppers|
|4 larges||Garlic Cloves; peeled|
|Salt And Freshly Ground Black Pepper, to taste|
Put peppers into a suacepan with enought water to almost cover. Bring to a boil, then simmer until tender. Remove peppers from the water, reserve the water, and discard the stems and seeds. Chop and place in a blender or food processor. Add garlic to the peppers, together 1¼ cups of the cooking water, and blend to purée. Transfer to a clean saucepan. Season with salt and pepper and reheat gently. Serve over pasta.
Source: "The Complete Vegetarian Cuisine" by Rose Elliot.
Palm Beach Post 08/18//97 billspa@...
Recipe by: Rose Elliot
Posted to MC-Recipe Digest V1 #788 by Bill Spalding <billspa@...> on Sep 18, 1997