• 2 Large red sweet bell peppers.
• 1 Small onion, chopped.
• 3 Large cloves garlic, minced.
• 1 14 ounce can, whole tomatoes
• 1 1/2 Tbs. Olive oil.
• Salt and pepper to taste.

PREPARATION

1. Roast [char the outside very well] the red peppers. I place them directly on my gas-burner grate. If you do not have gas, you can broil them as close to your heat source as possible.



2. When peppers are well charred, place them in a small paper bag for several minutes. When they have just barely cooled enough to handle, rub the charred skin off under cold running tap water. A very small amount of char may remain. It will tend to enhance the flavor of the sauce/dip. When cleaned, remove the stem, de-seed and coarsely chop, saving as much of the pepper juices as possible and place in a bowl large enough to hold the peppers.



3. Place canned tomatoes into the work bowl of a food processor and whiz for a few seconds to coarsely chop them. Reserve in work bowl.



4. While the peppers are cooling, saute the onion and garlic in olive oil, until just limp. Add the reserved peppers, tomatoes, salt and pepper to the saute pan and cook for 5 to 10 minutes, or until thickened to sauce/dip consistancy.



5. Pour the contents of your saute pan into a food processor work bowl and whiz for a few seconds to make a smoother sauce/dip.

NOTES