Name: Red Bell Pepper Sauce
Yield: Makes about 1 cup
Ingredients: 1 7-ounce jar roasted red peppers; 1/2 cup olive oil

Recipe information

Ingredients

1 7-ounce jar roasted red peppers

1/2 cup olive oil

Puree peppers and their liquid with oil in processor. Transfer puree to heavy small saucepan. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.) Stir over medium heat until warm, about 3 minutes.

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