Ingredients:

4 red peppers
3 tablespoons chicken broth
2 tablespoons water
2 cloves garlic, pressed or minced
1/4 teaspoon cayenne

Directions:

This recipe is excellent if made ahead and refrigerated. Bring to room temperature prior to serving.

Heat oven to 375 degrees. Place peppers on foil covered baking sheet and bake for 17 minutes. Turn 180 degrees and bake additional 17 minutes. Remove from pan, cover tightly and cool completely. Remove peel, seed and cut peppers into strips. In large skillet, combine chicken broth and water over medium high heat and bring to a boil. Add garlic and boil for 2-3 minutes or until liquid begins to reduce. Add pepper strips and cayenne, cover and simmer gently for 5 minutes.