- Jun 20, 2011
- Reaction score
Not a mask in sight. So refreshing.
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That sounds delightful. Did you serve it with the fish above?That orange purée up above is so amazing I’ll share how to make it. Roast two peppers, one red and one yellow, or two red, or two yellow, or one yellow and one orange, doesn’t really matter….then peel, seed chop and sauté in olive oil with a sliced chili pepper, some saffron, stems of basil, and about one mango chopped up too. Stew it for a little bit, then remove the basil stems and purée for about 2 minutes, drizzle in a little olive oil.