Salmon Vera Cruz The Peck House Empire, Colorado

From: Gary St Claire, Peck House Restaurant

Serves: 4

Ingredients:

4 six ounce boneless, skinless salmon filets, cooked (by your method of choice)

Sauce:

1 red bell pepper

1 yellow bell pepper

1 Anaheim chili pepper

2 T. chopped fresh cilantro

8 cloves garlic

½ C. olive oil

2 T. sugar

Salt and pepper to taste

Directions:

Roast, peel, seed and dice the peppers. Roast, peel and coarsely chop the garlic. Combine all sauce ingredients in a sauce pan, heat thoroughly and serve over the cooked salmon filets.

Chopped jalapeno, habanero or other hot peppers may also be added. This sauce is also great on grilled steak, chicken or any other seafood.

Salmon Vera Cruz  The Peck House  Empire, Colorado

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