| 3 3 |
ea ea |
red peppers anaheim chilies |
roast over grille until skins blacken, 'slip' off skins, destem, derib, cut into pieces and puree in food processor |
| 1/2 1/4 1/2 1/2 |
c c t t |
pine nuts, toasted olive oil salt black pepper, ground |
add to pureed peppers in processor; and further puree; spoon into jars and seal with more olive oil |