| 1 | *to roast pepper, hold over a gas burner or put under the broiler, rotating the pepper until it is charred black. |
| 2 | Place in a paper bag and seal. |
| 3 | This will allow the pepper to sweat. |
| 4 | Peel off the charred skin and run under cold water. |
| 5 | Seed and chop. |
| 6 | (set aside) |
| 7 | place all ingredients in a blender. |
| 8 | Blend and serve. |
| 9 | Great over eden pasta, stuffed peppers or stuffed cabbage. |
| 10 | prep time: 15 minutes cooking time. |
| 11 | 15 minutes yield: 2 cups |
