Roasted Red Pepper Puree
2 red bell peppers
2 tablespoons miso
1 tablespoon tahini
1 clove garlic
small handful fresh basil leaves (or dried)
small handful fresh cilantro
black pepper to taste
squeeze lemon juice
Roast the peppers, either in the oven at 375 or over a gas flame. If using the oven be sure to turn them over several times. Roast until peel is blackened, this may take a while. When done be sure to retain juice from inside roasted pepper. Remove the peel and the seeds from the inside.
Place all ingredients including pepper juice in a food processor or blender. Pulse until slightly watery, but still chunky.
We enjoyed this sauce poured over a portabello sandwich and mixed with some fresh tomatoes for a pasta sauce.