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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 large red bell peppers (about 2 pounds) |
1 1/2 cups dry white wine |
1/2 cup minced shallots |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon crushed red pepper |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 10 minutes. Peel peppers. Place bell peppers in a food processor, and process until smooth, scraping sides of bowl once. Set aside.
2. Combine wine, shallots, and garlic in a medium saucepan; bring to a boil. Cook 10 minutes or until reduced to 1/3 cup. Add wine mixture, salt, thyme, crushed red pepper, and black pepper to pureed bell pepper in processor, and process until smooth.
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