How to make it

  • Place whole peppers on their sides on a baking sheet. Bake at 500 degrees for 20 minutes
  • or until skin is black and charred. Transfer peppers immediately to a paper bag and seal.
  • Refrigerate for 10 minutes or until cooled (you can also fire roast if you have a gas stove).
  • Peel and seed peppers, discard seeds and charred skin.
  • In a food processor add peppers, cheese, pine nuts or almonds, garlic, salt and white pepper. Put top on processor and blend until smooth. With processor running pour oil through chute in a slow, steady stream until combined. Add chicken broth and pour into a sauce pan. Heat completely. Makes 2 cups.
  • This can also be used as a spread for a nice sandwich. An appetizer on a toasted slice of bread or cracker with a small slice of meat. And I have also seen people use it mixed with pasta like an entree or salad. Take it and make it yours it is different and tasty.

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