Cut peppers in half. Remove seeds and membranes. Place peppers cut side down on an oiled baking sheet. Broil until peel blackens and blisters. Reserve peppers in a covered bowl. Cool.
Peel peppers, cut in chunks, reserve.
In a pan, brown garlic and onion in oil.
Add Cayenne pepper and peppers and simmer 5 to 8 minutes. Add tomatoes, cover and continue cooking 5 to 8 minutes.
Remove from heat, add basil and adjust seasoning.
Serve on crostini.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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