Briza
01-08-2012, 02:02 PM
I made a mesquite fire in the pit tonight to grill some veggies and threw this sauce together. I do NOT like bell peppers, but bought these orange ones only because they were so pretty! This sauce turned out AWESOME and so creamy, sweet, and had only they slightest bell peppery-taste! :) I intended to use it as a veggie dip or on pasta but it was so good I ate it all straight from the bowl!!!
4 orange bell peppers
1 head garlic
1/4 cup almonds (optional)
1 T olive oil or water
1. Wrap entire head of garlic in foil and put on grate or place in coals and cook til very soft. (will cook faster in the coals, be careful not to burn)
2. Place peppers on grate and roast over flame, turning often til all sides are blackened. Place in plastic bag for 10 minutes to steam and loosen skin.
3. Remove from bag and peel off blackened skin with your fingers or by scraping with a knife. Remove seeds.
4. Remove garlic from foil, slice top off with knife, and squeeze the head to remove the softened pulp. Puree pulp, peppers, almonds, and oil/water til very smooth.
4 orange bell peppers
1 head garlic
1/4 cup almonds (optional)
1 T olive oil or water
1. Wrap entire head of garlic in foil and put on grate or place in coals and cook til very soft. (will cook faster in the coals, be careful not to burn)
2. Place peppers on grate and roast over flame, turning often til all sides are blackened. Place in plastic bag for 10 minutes to steam and loosen skin.
3. Remove from bag and peel off blackened skin with your fingers or by scraping with a knife. Remove seeds.
4. Remove garlic from foil, slice top off with knife, and squeeze the head to remove the softened pulp. Puree pulp, peppers, almonds, and oil/water til very smooth.