Portuguese-Style Red Pepper Paste
from: Bev

This sauce makes a delicious accompaniment to grilled vegetables. From Eating Well.

2 1/2 cups

• 4 large red bell peppers, roasted and cut into chunks
• 1 fresh jalapeno or serrano pepper, roasted and cut into chunks
• 1/2 teaspoon salt, to taste
• 2 cloves garlic, crushed and peeled
• 3 tablespoons extra-virgin olive oil, divided

Put roasted peppers, salt, garlic and 1 TBS oil in a blender, blend until smooth.

Slowly add remaining 2 TBs oil, blending until the paste is the consistency of whipped cream.

Makes about 2 1/2 cups.

Note: The paste will keep in the refridgerator for up to 4 days.

If it separates a little, drain off liquid.