![[WetLeather]](/images/smallwet2.gif)
| 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 |
| ID: | 78 | Updated: | 2006-04-04 22:01:02 |
| 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. |
||
| Equipment: | |||