Roasted Red Pepper Sauce

Course: Sauce, Vegetarian

Cuisine: American, International, Vegan, Vegetarian

Yield: portions of 1oz

Materials

2 cups red pepper roasted *
1 tablespoon balsamic vinegar
2 teaspoon Dijon mustard, no-salt-added
1/2 teaspoon black pepper (freshly ground)
1 tablespoon basil (fresh) chopped

Instructions

Combine all ingredients for 2 minutes in a blender until liquefied.
Chill for 1 hour to blend flavors.
Serve.

Notes

* Roast peppers under broiler or over a gas burner, using tongs, until blackened and blistered. Set aside until cool enough to handle. Pour cool water over peppers. Remove blackened skin, cores, seeds, and membranes.