Red Pepper Sauce - 1

Recipe Ingredients

3 cups	711ml	Red peppers (large)
3 1/2 tablespoons	52ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar
		(you might want to try
		Rice vinegar)
1/2 teaspoon	2.5ml	Fresh thyme leaves
		Salt and pepper

Recipe Instructions

Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin.

Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, Balsamic Vinegar and thyme.

Taste for seasoning and add salt and pepper if desired. Place equal amount of the puree on 4 serving dishes. Top with equal amounts of asparagus.

Source:
Mark Monette of the Flagstaff House, Boulder, CO

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