Enjoy This Recipe Courtesy of Chef Les Kincaid
Red Pepper Sauce
4 red bell peppers, seeded, de-ribbed and chopped
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Possible additions: chopped fresh minced herbs such as thyme, oregano or rosemary; minced garlic or chives or dried red pepper flakes
Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.
Yield: 2 cups