Recipe Archives->Sauces->Bell Pepper Sauce

Pepper Sauce

Roast 6-8 large red bell peppers by placing them under your broiler
until completely black and charred.  Place them in a brown paper
bag for a couple of minutes, then remove them one by one, rub off
the black charred skin.  Seed and tear into a few pieces. If
possible, save the juices that come out of the peppers.

Bake 3 HEADS - around 30 CLOVES - of garlic at 350 degrees F for
almost an hour, until the cloves are soft and mushy, and the skins
peel off really easily.  The garlic gets really mellow when you
bake it this long.  It's better to overbake it, though.

These two steps can be done in advance; keep the peppers and garlic
in containers in the fridge for a few days.

Put half the peppers and all the garlic in the blender with a 8
oz. of canned crushed tomatoes or 2 roasted tomatoes.  Liquefy.
Add the remaining peppers.  Season with red wine or basalmic vinegar,
salt, pepper and cayenne.  Whir for a few seconds more, and make
sure the garlic is evenly distributed throughout your sauce.

This can be frozen easily.  It's absolutely ambrosial on pasta,
especially since tomatoes are so utterly pathetic this time of
year.  It's also quite tasty on crostini, orange roughy, grilled
eggplant...anything!

Printable version: bell-pepper-sauce.txt.