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Roasted red pepper sauce

Servings: 4
2 red bell peppers
1 Tbsp. vegetable oil
1 Tbsp. chicken stock (can use vegetable stock as well if you want to make it vegetarian)
balsamic vinegar
salt and pepper


Preheat the over to 400°F.

Coat the peppers in vegetable oil and place onto a baking sheet. Roast until dark brown. Remove from the oven and wrap in a resealable bag until cool.

Peel the skin and remove the seeds. Place the flesh in a mixer with the stock and work until smooth. Season with balsamic vinegar, salt and pepper.

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