Roasted Pepper Sauce
Great on grilled fish!
3 ROASTEDRed Bell Peppers
1 clove garlic, minced
1/4 chopped onion
1/2 c. chicken broth
1/2 tsp. tarragon, dried, or 1 1/2 tsp. fresh
  1. Roast the Red Bell Peppers
  2. Place in covered bowl and set aside for 10 minutes.
  3. Meanwhile, simmer onions and garlic in chicken broth until tender.
  4. Remove from the heat and add tarragon.
  5. Peel and seed peppers, reserving juice.
  6. Chop pepper flesh and add to the broth mixture with reserved juice.
  7. Blend in blender until smooth.
  8. Reheat briefly.
  9. Divide evenly.
Makes 4 servings
Keeps in the fridge for about a week. Great with broiled whitefish.
Recipe courtesy of: