Simple Roasted Red Pepper Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From a Quick Fix cookbook. Tasty. You can use vegetable broth instead of chicken broth. Ingredients:
1 cup roasted red pepper, from water packed jar |
1 cup reduced-sodium chicken broth |
1 tablespoon balsamic vinegar |
1 tablespoon olive oil |
1/4 cup fresh basil, chopped |
salt and pepper |
Directions:
1. In a blender, combine the red peppers, broth, vinegar, oil, and basil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to simmer, partially cover and simmer for 10 minutes. Remove from the heat. Season to taste with salt and pepper. Let come to room temperature and store in a plastic container for up to 1 week or freeze for up to 3 months.
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