-IBIS-1.5.0-
rx
recipe
red pepper rouille
nutrition

definition

red pepper rouille
try with pasta, bread, polenta, baked or boiled potatoes, steamed cauliflower

• ingredients:
8 oz. roasted red peppers, drained or 4 red peppers roasted and peeled* (see note)
4-6 cloves garlic, peeled
3 tbsp. olive oil
1/4 cup bread crumbs
1/8 cup sun-dried tomatoes, rehydrated
1/4 tsp. red pepper flakes

• method:
1. Pour boiling water over sundried tomatoes, allow to soak 5 minutes, then drain.
2. Place all ingredients in food processor and coarsely process until blended.

• note: roasted red peppers can be bought in jars, preserved in water and citric acid. If sensitive to citric acid, you can easily roast your own by several methods: grilling peppers over a barbecue until skin of pepper blisters; brushing cut halves with olive oil and roasting in a slow oven; or holding over gas flame until skin blisters. Place the roasted pepper in a covered bowl and allow to cool. The skins should be easily removed once cool. Remove seeds before using.

(Green)


footnotes