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Categories:Viewed: 81 - Published at: 5 years ago
Ingredients
- 2 teaspoons olive oil
- 3 cups coarsely chopped red bell pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced jalapeno pepper
- 2 garlic cloves, minced
- 3/4 cup low-salt chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
Method
- Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeno pepper, and garlic; saute 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates.
- Place pepper mixture in a blender, and process until smooth. Strain puree through a sieve over a bowl; discard solids. Stir in vinegar and salt.
