Fire and Smoke: Roasted Pepper Sauce

These barbecue recipes will have your mouth watering before you even fire up the grill.


| August/ September 2002





Roasted Pepper Sauce  

Makes 1/2 cup

Sometimes used during cooking to add flavor, sauces also augment the taste of foods after cooking. This is a hot, smoky sauce that goes well with shrimp, chicken, and pork ribs.

• 1/4 cup canned chipotle chilies
• 1/4 cup Basil Pesto (see recipe on page 30)
• 2 sweet red peppers, roasted, skin removed
• 1 tablespoon balsamic vinegar

1. In a food processor or blender, combine all of the ingredients.
2. Baste on poultry or other meat with a brush while cooking.
3. Store leftover sauce in the refrigerator for up to 4 days.

Click here for the main article, Fire and Smoke.





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