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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my own twist on several recipes I read. I was disappointed at first when I tasted it by it's self, but then once added to chicken all the flavors came out and it was Delicious! I would be great with tuna, salmon, or halibut, too! I also drizzled some over my potatoes. :) Ingredients:
2 red peppers |
2 tablespoons minced garlic |
1 tablespoon olive oil |
1 pinch red pepper flakes |
1 teaspoon dried sweet basil leaves |
evaporated milk |
1 teaspoon red wine vinegar |
chicken broth |
salt |
pepper |
Directions:
1. wash and dry red peppers.
2. broil peppers, turning every 3 to 5 minutes. Do this until each side is charred and blistered.
3. place peppers in bowl and cover with plastic wrap for 5 minutes ( this helps with peeling).
4. Peel, cut, and pit peppers.
5. cut peppers into 1 inch chunks(small enough that they'll fit into processor).
6. In a food processor, puree the garlic, olive oil, pepper flakes, salt, pepper, basil and your chopped peppers.
7. In a saucepan, add your puree mix, a few splashes of evaporated milk, vinegar, and 2 tablespoons of broth.
8. Bring mixture to a boil and then simmer for 5 minutes.
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