Roasted Red Bell Pepper Sauce
POSTED: 4:38 pm PDT July 6,
2003
UPDATED: 3:20 am PST February 8,
2005
Taste the Mediterranean sunshine captured in this versatile sauce, which will turn simple grilled chicken or fish into something special.
½ cup chopped roasted red bell pepper (see Tip)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 clove garlic, minced
1 teaspoon sugar
¼ teaspoon freshly ground pepper, or to taste
1/8 teaspoon salt, or to taste
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Process all the ingredients in a food processor or blender until smooth. Taste and adjust the seasoning.
Advance preparation
The sauce will keep for up to 3 days in a covered container in the refrigerator.
Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.
