Randy Mayor; Melanie J. Clarke
Yield
Serves 8 (serving size: about 2 tablespoons)

This sauce is also good with the Baked Beef Empanadas.

How to Make It

Step 1

Prepare broiler.

Step 2

Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop. Place bell pepper and remaining ingredients in a blender, and process until smooth.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

Ratings & Reviews

Not edible

SFer2016
October 10, 2016
Caution of warning for this recipe: I followed it to the T and had made a similar one in the past as an empanada dipping sauce. This one tasted overpoweringly like vinegar and ruined the entire batch. I tried adding more roasted yellow pepper but to no avail.