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Red Pepper Sauce
A tasty addition to Roasted Sirloin.
 

2 medium red bell peppers, roasted (or 7 ounce jar)
1 tsp. red wine vinegar
1/4 tsp. salt

 
Red Pepper Sauce
 
Blend peppers, vinegar and salt in blender using pulse switch until coarsely chopped.
Sauce may be served at room temperature or heated.
To roast peppers, broil 2-inches from heat, turning frequently, until skin bubbles and is evenly charred.
Transfer peppers to sealable plastic baggie, close and set aside until peppers cool.
Peel charred skin from peppers. Remove seeds.

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