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4 large red bell peppers
2 garlic cloves, minced
1/4 cup coarsely chopped fresh basil
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat barbecue and lightly oil grill. Grill whole peppers, turning often, until blistered on all sides, from 15 to 25 minutes. Place hot peppers in a paper bag. Seal and let sit until cool enough to handle, about 10 minutes. Saving juices, peel away skin and discard. Core and seed peppers.
In a food processor, whirl peppers and juice with garlic, basil, salt and pepper until almost smooth. Use right away or cover and refrigerate for up to 3 days or freeze. This is good on meat and fish.
Calories 6, Protein 0.2g, Carbohydrates 1.4g.
Add a few peppers to the grill the next time you barbecue and save them to whirl up this deliciously addictive sauce.