Name: Red Pepper Sauce
Yield: Makes about 1 1/4 cups Servings
Ingredients: 1 cup drained roasted red peppers from jar; 2/3 cup canned vegetable broth; 2 oil-packed sun-dried tomato halves, patted dry; 1 tablespoon balsamic vinegar

By Marie Simmons

August 31, 2000

Recipe notes

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