• 24servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Red bell peppers; seeded and ; quartered

  2. 3 Shallots; quartered

  3. 4 Cloves garlic; peeled

  4. 3 tablespoons Olive oil; extra-virgin

  5. 6 Dried red chili peppers; soaked in

  6. 1 cup hot

  7. Water

  8. 2 tablespoons Lemon juice

  9. Salt; to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Store in refrigerator up to 2 weeks. Makes about 2 cups, 1 gram of fat per tablespoon. |

  4. Recipe by: June 1996 Vegetarian Times Converted by MM_Buster v2.0l.


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