Roasted Red Pepper, Chili, and Pine Nut Sauce

1. 1

   Heat the oven to 500 F.

2. 2

   Place the bell peppers in the oven and roast until charred all around, about 25 minutes.

3. 3

   Remove the peppers to a paper bag, twist to seal, and let the peppers steam in the bag for 15 minutes.

4. 4

   Peel the peppers with your fingers and a paring knife and remove the seeds.

5. 5

   In a food processor or using a chefs knife, mince the bell peppers, garlic, chilies, and pine nuts.

6. 6

   Transfer to a bowl.

7. 7

   Add the cilantro, salt, and water and stir to mix.

8. 8

   Serve right away, or cover, refrigerate, and use within 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.