Makes 1 ¼ cups
- 3 large red bell peppers
- 4 scallions, chopped
- 2 garlic cloves, crushed
- 2 small red chilies, finely chopped
- 2 tablespoons fish sauce, optional
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro leaves
Broil the bell peppers under high heat for 10 minutes, turning often, until the skin blisters and blackens all over. Place in a paper bag or bowl covered with a dishtowel, cool slightly, then peel, remove the seeds, and roughly chop.
Put the bell peppers into a food processor and add the scallions, garlic, and chili. Process until smooth. Transfer the puree to a saucepan and stir in the fish sauce (if using), lime juice, and cilantro. Cook over medium heat until slightly thickened. Serve as a dip with an antipasti selection or as a pasta sauce.
Source: The Produce Bible by Leanne Kitchen