| 1 | Roast peppers by placing them under the broiler amd broiling until skin blisters. |
| 2 | Keep turning and broil for abt. |
| 3 | 3 min. per side. |
| 4 | Place pepppers in a paper bag and allow them to steam for abt. |
| 5 | 10 min. to loosen the skins. |
| 6 | Remove from bag, peel away the skins, and remove the seeds. |
| 7 | Mince the peppers finely..melt butter in a nonaluminum saucepan. |
| 8 | Over med. heat, saute peppers, coriander and cumin until the peppers are softened, abt. |
| 9 | 5 min. add tomatoes and lemon juice and simmer briefly to blend flavors, 5-10 min. stir in parsley. |
| 10 | Add salt to taste. |
| 11 | Serve hot or at room temp. |
| 12 | This sauce will keep for at least 1 wk. |
| 13 | In the "fridge. |
| 14 | Freezes well. |
| 15 | Yield: abt. |
| 16 | 4 cups. |
