for 2 servings
- 6 cups water
- 1 salt, to taste
- 3 red bell peppers, chopped
- 1 pepper, to taste
- In a medium saucepan, bring the water to a rolling boil, season with salt, and add the peppers. Cover and cook for 6-7 minutes, until a knife easily pierces the peppers.
- Use a slotted spoon to remove the peppers from the water and transfer to a blender. Reserve the water.
- Add peppers, pepper, and 1 cup (235 ml) of reserved pepper stock to the blender blend until a smooth consistency is reached.
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