roast red pepper paste
 
makes about 4 cups can be frozen for up to 1 month! 
 
8 medium  red bell peppers (about 3 pounds)
1/3 cup  plus 1 tbsp. olive oil
2 clove  garlic
1/2 tsp  salt
 
preheat the oven to 400-deg. f. place peppers in a shallow baking 
dish and rub them with 1 tbsp. of olive oil. roast the peppers, 
turning occasionally, until skin is blistered (about 30 minutes). 
seal tightly in a plastic bag and let cool to room temperature. peel, 
seed, and core the peppers, discarding any accumulated liquid. blot 
dry with paper towels. 
in an electric blender or food processor, puree the peppers, 
garlic and salt for 30 seconds, stopping to scrape down the 
container's sides when necessary. with the motor running, pour in the 
remaining 1/3 cup of olive oil in a thin stream. continue blending 
for 30 seconds. 
 
**at this point the paste can be stored. transfer it to a 1-qt. 
container with a tight fitting lid. refrigerate for up to 3 days or 
freeze for up to 1 month at 0-deg. f. 
 
transfer to a serving bowl, and use as a spread for thinly sliced 
french bread or as a dip for such crudites as broccoli florets or 
zucchini sticks. 
from: cook now -- serve later by readers' digest 
 
 
 
(ID: 77784) Mirror: rec.food.recipes: Mon, Nov 24, 2003


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