Grill red pepper until the skin is totally charred. Remove pepper from grill and place in a paper bag for 5 minutes. Remove blackened skin from pepper. Then slice open and remove seeds, ribs and stem. Place pepper "fillets" along with all other ingredients in a food processor and blend until smooth. Yield: 1/2 pound CHEF DU JOUR BOB BLUMER SHOW #DJ9282 Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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