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Roasted Red Pepper Sauce

March 21, 2009

This was a fantastic sauce for pasta, but I could see it being delicious over vegetables or rice as well.  The red pepper is not overwhelming, an experience I frequently have with other roasted red pepper recipes.  A blender or food processor is a must for this sauce!



Roasted Red Pepper Sauce (serves 2)

1 small onion, diced
2 garlic cloves, minced
1 roasted red pepper, chopped
4 oz stock
1/3 cup sweet corn kernals
1/4 tsp salt
1/8 tsp chili powder

fresh parsley for garnish

Gently saute garlic in olive oil.  Add onion and pepper and cook until onions are translucent.  Puree in a food processor or blender with stock.  Return to pan and add spices and heat thoroughly.


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