|Name:||Roasted Red Pepper Sauce||Contributor:||John Thompson|
|Description:||StarChef Steven Raichlen's Roasted Red Pepper Sauce||Posted:||1998-10-29|
|Key words:||red pepper||Category:||Sauces|
|Ingredients:||2 large red bell peppers
1 garlic clove, chopped
1 c vegetable stock or chicken stock, or as needed
1-1/2 Tbsp balsamic or wine vinegar, or to taste
1 Tbsp extra-virgin olive oil
1/4 tsp saffron threads soaked in 1 Tbsp warm water (optional)
salt and freshly ground black pepper
pinch of cayenne pepper
|Preparation:||Roast the peppers over high heat on a barbecue grill, under a broiler, or directly over a gas or electric burner until charred and black on all sides. Turn as necessary with tongs: The whole process should take 8 to 10 minutes. Wrap the charred peppers in wet paper towels and let cool.
Scrape the charred skin off the peppers, using the tip of a paring knife. (Don't worry if you leave a few charred bits behind.) Core the peppers and scrape out the seeds, working over a strainer and bowl to catch the juices.
Place all the ingredients for the sauce (including the pepper juices) in a blender and puree until smooth. The sauce should be pourable: If too thick, add a little more stock. Correct the seasoning, adding salt, vinegar, or cayenne to taste: The sauce should be highly seasoned.
|Notes:||This was posted with a Shrimp Ravioli recipe.
This sauce can be made with yellow bell peppers the same way.
Makes 1-1/2 cups
43 Calories per serving;
1 G Protein; 3 G Fat;
0 G Saturated Fat;
3 G Carbohydrate;
3 MG Sodium;
O MG Cholesterol.