Roasted Pepper Sauce
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 2 to 2 ¼
  • pounds 4 large or 6 medium red peppers, roasted or grilled
  • tablespoons extra virgin olive oil
  • medium onion, finely chopped
  • large garlic cloves, minced
  • Salt to taste
  • fresh basil sprig
  • teaspoon red chili flakes

Instructions

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