Recipe - Roasted Capsicum Sauce

4 Capsicums; grilled and
peeled
1 tablespoon Balsamic vinegar; (1 to 2)

Cut the capsicums into quarters and discard the seeds. Grill the capsicum
pieces, skin side up until blistered and beginning to blacken (about 4
minutes). Remove the capsicums from the griller and place them into a
plastic bag until cold. When they are cold enough to handle, peel off the
skins and discard.

Place all the capsicum pieces and balsamic vinegar in a food processor and
chop until smooth.

Converted by MC_Buster.

Per serving: 2 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.