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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rosemary Polenta Recipe from Food Network
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Get Chickpea and Potato Soup Recipe from Food Network
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This beet soup can be served hot or cold.
www.allrecipes.com
Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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Get Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe from Food Network