Serves: 5
Total Calories: 11
Yield: 2 cups
Roast peppers on gas burner for under broiled until blistered on all sides, turning frequently. Transfer to a plastic bag, close bag, and let stand at least 15 minutes. Peel and seed peppers under cold running water; drain.
Puree peppers in a food processor or blender. Transfer puree to a small saucepan, add garlic, and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes; cool. Puree can be kept in refrigerator up to 3 days; freeze for longer storage.
This Red or Green Bell Pepper Puree recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.
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