4 large red bell peppers 4 medium shallots, minced 1 teaspoon of olive oil 1 1/2 teaspoon of dried dill 1/2 cup of vegetable broth 1/2 cup of rice vinegar 1 teaspoon of honey 1 teaspoon of salt 1/2 teaspoon of pepper
Bake bell peppers on an aluminum foil-lined baking sheet at 500ºF. for 20 minutes, or until bell peppers look blistered, turning once. Place bell peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds. Sauté shallots in hot oil in a skillet over medium-high heat until softened. Remove from heat; stir in dill. Process peppers, shallot mixture, broth, and remaining ingredients in a blender until smooth. Serve over salad greens, or drizzle over grilled fish or chicken.
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|