1. Fire roast the red peppers over the range-top burner until the skins are blistered and charred. Place the peppers in a small stainless steel bowl and cover with film wrap. Let the peppers cool for about 30 minutes.
2. Working on a cutting board, remove the stem end from the peppers and discard. Split the peppers in fourths lengthwise, following the contour of the pith and ribs. Remove the seeds and core and discard. Lay the pepper quarters flat, skin-side up. Using a paring knife, scrape the blistered skins to remove the charred exterior, wiping the knife as you go to keep the work surface clean. When the skins are removed, use a paper towel to dab away other charred specks.
3. In small batches, purée the pizza sauce and roasted red peppers together. Place in a covered container, label date and refrigerate for future service.
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