Roasted Red Pepper Sauce(For Fish) - cooking recipe

Ingredients

2 large red bell peppers
2 cloves garlic, peeled
2 tsp. olive oil

Preparation

Cut peppers in half lengthwise, discard seeds and membranes. Place, skin side up, on foil lined cookie sheet.
Broil 3 inches from heat, 7 to 10 minutes or until skins are blackened.
Place peppers in Ziploc plastic bag for 15 minutes.
Remove from bag, peel off blackened skin.
Combine roasted red peppers, garlic and olive oil in bowl of food processor.
Process until almost smooth. Spoon over grilled fish (or poached).
Keeps 1 week in refrigerator.