Red Pepper Sauce

Recipe Ingredients

1 cup	237ml	Drained roasted red peppers from jar
2/3 cup	157ml	Canned vegetable broth
2		Oil-packed sun-dried tomato halves - patted dry
1 tablespoon	15ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

This recipe yields about 1 1/4 cups.

Source:
Bon Appetit, September 2000

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