Bell Pepper Puree

*serve as dip or accompany to fish

Place 6 red bells on foil and broil fill blistered or roasted for 30 minutes. Peel and seed. Blend peppers to a puree in processor with 2 cloves garlic, 4-5 tbs vinegar, pinch ground chili pepper, 1 tsp ground cumin, 4 tbs EVOO, salt. Serve with 2 tbs chopped parsley, 2 tbs chopped cilantro, and lemon peel.