2 (7-ounce) jars roasted red peppers, well drained
1/3 cup chopped onion
5 teaspoons minced serrano chilies
3 cloves garlic, peeled
1/4 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime rind (zest)
1 /4 cup olive oil
1/2 teaspoon salt
1 /4 teaspoon freshly ground pepper
Directions
Place coriander, cumin and turmeric in a small skillet over
medium heat and cook until lightly toasted, tossing often,
about 3 minutes
Transfer to a food processor and add the
red pepper, onion and garlic
Puree to form a smooth
paste
Add honey, lime juice and zest and with the
processor running, pour in oil
Add the salt and pepper.
Yield: 2 cups
SUGGESTED USE: Try marinating shrimp (30 to 60 minutes)
or boneless chicken breasts ( 1 to 3 hours) with some of this
delicious sauce and then using the remainder drizzled over
the top.
