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Roasted red pepper sauce 

Add a few peppers to the grill the next time you barbecue and save them to whirl up this deliciously addictive sauce.
First published in Chatelaine's 01/1995 issue.


4 large sweet red peppers
2 minced garlic cloves
1/4 cup ( 50 mL) coarsely chopped fresh basil
1/4 tsp ( 1 mL) salt
1/4 tsp ( 1 mL) freshly ground black pepper


1. Preheat barbecue and lightly oil grill. Grill whole peppers, turning often, until blistered on all sides, from 15 to 25 minutes. Place hot peppers in a paper bag. Seal and let sit until cool enough to handle, about 10 minutes. Saving juices, peel away skin and discard. Core and seed peppers.

2. In a food processor, whirl peppers and juice with garlic, basil, salt and pepper until almost smooth. Use right away or cover and refrigerate for up to 3 days or freeze. This is good on meat and fish.