Red Pepper Sauce
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet red bell peppers
|
|
| ½ | Bulb |
garlic
|
*
|
| 1 | x |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet red bell peppers
|
|
| 0.5 | Bulb |
garlic
|
*
|
| 1 | x |
basil
|
*
|
Directions
Cut about 6 red peppers in strips and place them on a cookie sheet.
Place about ½ bulb of garlic (don't peel the cloves) in some foil and put all of this in the oven on 425F for about a half hour.
When the tips of the peppers start to look charred, take them out.
Let them cool for a while then toss peppers and garlic into the food processor with a little basil and then zap them.
Be sure to peel the garlic before zapping.
This mixture adds a lot of flavor to an ordinary tomato sauce or it can be used by itself.
