Title: Roasted Pepper Puree
Categories: Condiment
Yield: 1 1/2 cups

4		Red or yellow bell peppers
1/4	c	Olive oil
		Or chicken broth

Line a baking sheet or jelly-roll pan with a large sheet of aluminum foil. Place broiler rack about 10 inches below broiler element; heat broiler. Place bell peppers in a single layer on prepared sheet. Place under broiler and lightly char peppers, rotating every few minutes so all sides are charred. Pull sides of aluminum foil up to enclose the peppers for 5 min. Open the foil. When cool enough to handle, peel, seed, and core the peppers.

Place peppers in a food processor fitted with the metal blade. Process until smooth. Add either olive oil or broth; process until smooth.

Purees can be used in countless sauce variations: mixed with vinaigrette, mayonnaise or butter to create instant sauces for pasta, grilled fish or shellfish, chicken or vegetables or delicious dips. They can also be combined with chicken or vegetable broth to make delicious soup.

: Baltimore Sun

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