Roasted Red Pepper, Chili, and Pine Nut Sauce

• 4 medium-size red bell peppers
• 6 medium garlic cloves
• 2 small serrano chilies, preferably red, stemmed
• 1/2 cup pine nuts
• 1 tablespoon cilantro leaves (optional)
• 1/4 teaspoon salt
• 1/4 cup water

1. Heat the oven to 500 F.
2. Place the bell peppers in the oven and roast until charred all around, about 25 minutes.
3. Remove the peppers to a paper bag, twist to seal, and let the peppers steam in the bag for 15 minutes.
4. Peel the peppers with your fingers and a paring knife and remove the seeds.
5. In a food processor or using a chefs knife, mince the bell peppers, garlic, chilies, and pine nuts.
6. Transfer to a bowl.
7. Add the cilantro, salt, and water and stir to mix.
8. Serve right away, or cover, refrigerate, and use within 1 week.

red bell peppers, garlic, serrano chilies, pine nuts, cilantro, salt, water

Taken from www.cookstr.com/recipes/roasted-red-pepper-chili-and-pine-nut-sauce (may not work)