Recipe courtesy of Curtis Aikens
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Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 servings

Ingredients

Directions

Brush each pepper with a bit of oil. Roast in the oven, grill on the stove top or barbecue until peppers are totally black and well charred. Cool and peel. Slice and seed the peppers. Puree seeded peppers in a blender with oil and garlic. Heat and serve over pasta or rice.

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