Cuisinart CH4DCU, Instructions For Use Manual

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24
Roasted Red Pepper Sauce
3 garlic cloves, peeled
2 strips lemon zest
1 ½ teaspoons rock salt
1 ½ teaspoons herbs de provence
2 tablespoons fresh lemon juice
2 tablespoons regular or white balsamic vinegar
120ml extra virgin olive oil
3 jars roasted red peppers, drained but not rinsed
„
Add the garlic, zest, salt and herbs to the work bowl; chop for 5-10 seconds. Scrape the bottom and sides
of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on ‘Chop’ 10 times, then
process for 15-20 seconds until smooth.
„
Transfer to a resealable container and refrigerate for at least 30 minutes to allow the fl avours to blend.
The sauce will keep up to 1 week refrigerated.