In a food processor or blender, combine 2 large
roasted red bell peppers (page 100) and 2 roasted
garlic cloves (roast alongside with peppers;
peel). Process to a smooth puree. With motor
running, add olive oil, ground cumin, salt, and
cayenne pepper. Process until smooth. Spoon over
four 4-ounce grilled chicken breasts; sprinkle
with 2 tablespoons minced cilantro.
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