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Roasted Red Pepper Cream Sauce
December 05, 2007

This was excellent! I made half a recipe and roasted the red pepper over the fire on the stove instead of the oven. Then I put it in a sealed bag for about 10 minutes before removing the charred skin. The skin came off with ease. This recipe took quite a bit of time, but it was well worth the time and effort. Next time I might make one big batch of the red pepper, basil and garlic puree and freeze it. Thanks for the wonderful recipe!

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