Roasted Red Pepper Puree
2 red bell peppers
2 tablespoons miso
1 tablespoon tahini
1 clove garlic
small handful fresh basil leaves (or dried)
small handful fresh cilantro
black pepper to taste
squeeze lemon juice
Directions:
Roast the peppers, either in the oven at 375 or over a gas flame. If using the oven be sure to turn them over several times. Roast until peel is blackened, this may take a while. When done be sure to retain juice from inside roasted pepper. Remove the peel and the seeds from the inside.
Place all ingredients including pepper juice in a food processor or blender.
Pulse until slightly watery, but still chunky.
We enjoyed this sauce poured over a portabella sandwich and mixed with some fresh tomatoes for a pasta sauce.
Serves: 3
Preparation time: 20 min
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