Serves: 5
Total Calories: 13
Put all of the ingredients into a medium saucepan and add 3/4 cup of water. Bring to a boil reduce heat to medium, and cook, partially covered, until the peppers are very soft, about 10 minutes to 12 minutes. Transfer to a blender and purée until smooth. Pour the purée through a strainer back into the saucepan, using a spoon to press the contents. Discard the solids. The sauce should be as thick as heavy cream. The sauce is ready to use, or refrigerate in a covered container up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Red Bell Pepper Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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