Charred Yellow Pepper Sauce

  • Servings: 1 1/2 CUPS

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  • 2 yellow bell peppers -charred, seeded and coarsely chopped
  • 1/3 cup rice wine vinegar
  • 6 roasted garlic cloves
  • Pinch of saffron threads
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. Combine peppers, vinegar, garlic, saffron, honey and mustard in a blender and blend until smooth. Slowly add the olive oil. Season with salt and pepper to taste.
Contributed By Published June 1998

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