| Red Bell Pepper Sauce
American, Mexian
|
|
|
|
| An all-purpose sweet, spicy sauce. It is excellent served with our Cheese-stuffed Roasted Chiles or with a seafood ravioli. While it is most flavorful made with home-roasted peppers, purchased roasted peppers are just fine. |
|
|
|
| Ingredients |
|
1 tablespoon olive oil
1/4 cup chopped shallots
2 cloves garlic, finely chopped
1 tablespoon minced jalapeno
1 cup (packed) roasted red peppers (about 2 large peppers)
2/3 cup chicken or vegetable stock (you may not need all of it)
Salt and pepper, to taste
|
|
|
|
Steps
|
|
|
|
|
| 1 | In a small skillet over medium heat, heat the olive oil. Add shallots and jalapeño and sauté until shallots begin to become translucent, about 3 minutes. Add garlic and continue to sauté until all is very soft, taking care not to brown. |
| | 2 | Transfer mixture to a blender. Add roasted red peppers and a scant 1/2 cup of stock. Blend until smooth, adding more stock if needed. Consistency should be like a thick tomato sauce. Season to taste with salt and pepper. (The sauce can be made a day ahead and refrigerated). |
| | | |
|
|
| Yield |
|
original recipe yield: 2 cups
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
