Monday, September 29, 2008

Roasted Pepper Sauce

Drain a 12 oz jar roasted peppers. Pulse peppers and a small clove of
garlic in a food processor until smooth. Add 1 Tbsp each balsamic
vinegar and olive oil. Process to blend. Makes 3/4 cup sauce

Spoon over grilled chicken breast or london broil

Toss with cold pasta and basil for a quick salad

Top baked, sauteed or grilled fish with it

Spice it up with hot pepper sauce and serve with shrimp

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