Red Bell Pepper Sauce

== Ingredients ==
* 2 large red peppers, seeds removed and quartered
* ½ cup wine (white or blush - not red)
* ¼ tbsp salt
* 1 to 2 tbsp shallots, minced
* 1 tbsp fresh basil, minced (½ tsp dried)
* ¼ to ½ cup evaporated skimmed milk
== Directions ==
# Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil.
# Reduce heat and simmer for 10 minutes or until peppers are tender.
# While the peppers simmer, saute shallots in a little olive oil PAM.
# Place peppers in a food processor or blender, reserving the liquid, and puree.
# Pour puree in with the shallots and add evaporated skimmed milk and basil.
# Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use.
# This can be re-heated in the microwave or over medium-low heat on the stove.
# Garnish with a sprinkling of parsley or a few basil leaves.
Category:Locto Recipes
Category:Sauce Recipes
Category:Red bell pepper Recipes
Category:White wine Recipes
Category:Blush wine Recipes
Category:Shallot Recipes
Category:Basil Recipes
Category:Evaporated milk Recipes