3 medium red bell peppers cut in half and seeds removed.
On the top rack of your oven place the peppers skin side up on a cookie sheet and broil until the skins are totally black. Remove and cool. Then wash the burnt skin from the peppers. In a blender add the peppers and a splash of balsamic vinegar and purée. Add salt and pepper to taste. Can be spread on roasted or grilled zucchini or eggplant, on grilled chicken, or used as a pasta sauce.
My name is Carrie Meszaros, I’m a Naturopathic Doctor in Stratford, Ontario. I’ve been living gluten free for over 10 years and wheat free for another 5 years before that. I’m a mom, wife and stepmom. Every day I see the difference avoiding food sensitivities makes for my own health, my family’s health and for many of my patients. This site is to share recipes with people that are learning to cook for food sensitivities or just looking to try some new recipes. Enjoy!
