ROASTED RED PEPPER SAUCE

FROM THE WHOLE 30-PAGE 316

  • 1 16 OZ. JAR ROASTED RED PEPPERS, DRAINED 1/4 CUP EXTRA VIRGIN OLIVE OIL
  • 1/4 ONION, ROUGHLY CHOPPED
  • 2 CLOVES GARLIC, MINCED
  • 2 TABLEPOONS CHOPPED FRESH PARSLEY 1 TABLESPOON CAPERS, DRAINED
  • JUICE OF 1/2 LEMON
  • 1/2 TEASPOON SALT
  • 1/2 TEASPOON BLACK PEPPER
  • COMBINE all ingredients in a food processor and pulse 5 to 10 times to combine, then blend on high speed until smooth.
  • STORE in at the refrigerator for up to 5 days.