• Liz Talley - Urban Graze

Roasted Red Pepper Sauce


Excellent pasta sauce!

2 small red peppers

1 small clove garlic

10 fresh basil leaves

½ c. crumbled goat cheese (or cream cheese)

Salt and pepper

Char the peppers over the stove or grill with a fork (or roast in hot oven or broiler until blackened). Put them into a jar with a lid while they’re still hot, and leave for 15-20 minutes so they steam and soften. Rough chop, discarding seeds.

Combine with garlic, basil, and cheese in a food processor or blender and puree. Season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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