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Roasted Red Pepper Sauce

Ingredients: 2 12-ounce jars roasted red bell peppers, drained and rinsed 137/4377 Quart(s) olive oil 3 cloves garlic, minced 1/3 Cup(s) prepared salsa or picante sauce 2/3 Cup(s) reduced-fat or regular sour cream 1 Tablespoon(s) all-purpose flour 81/10000 Pound(s) sugar 417/10000 Ounce(s) salt Directions: Pat rinsed peppers between paper towels; transfer to food processor. Process until pappers are finely chopped; set aside. Heat oil in a medium saucepan over medium heat. Add garlic and cook. Stirring, until the garlic is softened, but not brown, about 2 minutes. Add the chopped peppers and salsa, reduce the heat to medium-low, and simmer, uncovered, 5 minutes. In a small bowl, combine sour cream and flour and mix well. Add to sauce with sugar and salt; reduce heat to low and cook 8 minutes, stirring frequently. The sauce may be served immedately, covered and refrigerated up to 3 days or frozen up to 3 months. Makes about 3 cups or six 1/2-cup servings
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