Red Bell Pepper Sauce
2 lg Red peppers, seeds removed And quartered 1/2 c Wine (white or blush - not Red) 1/4 t Salt 1 To 2 Tbs shallotts, minced 1 t Fresh basil, minced (1/2 tsp Dried) 1/4 To one-half ...
Ingredients
- 2large red peppers, seeds removed
- 1to 2 tbs shallotts, minced
- 1tsp fresh basil, minced (1/2 tsp
Directions
- 1
2 lg Red peppers, seeds removed And quartered 1/2 c Wine (white or blush - not Red) 1/4 t Salt 1 To 2 Tbs shallotts, minced 1 t Fresh basil,
- 2
Reduce heat and simmer for 10 min or until peppers are tender
- 3
While the peppers simmer, saute shallotts in a little olive oil Pam
- 4
Place peppers in a food processor or blender, reserving the liquid, and puree
- 5
Pour puree in with the shallotts and add evaporated skimmed milk and basil
- 6
Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use
- 7
This can be re-heated in the microwave or over med
- 8
low heat on the stove