- 1 jar (12 ounces) roasted red peppers, drained (about 2 cups roasted red pepper pieces)
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, chopped
- few drops of Tabasco, to taste or a pinch of basil
This puree can be used to add color and flavor to many things. Use this to add a little color to a creamed soup, spoon a little on a plate then top with broiled or grilled chicken or fish, or stir some into a rice dish for color. I freeze extra sauce in small containers.