Roasted Red Pepper Sauce
4 SERVINGS
Ingredients:
20 ounces Red bell pepper, 3-4 whole
2 tablespoons Olive oil
1 Garlic clove
2 Shallots, chopped
3 tablespoons Dry red wine
1/4 cup Chicken stock or vegetable stock
1/2 teaspoon Oregano, chopped
1/2 teaspoon Balsamic vinegar
1 teaspoon Granulated sugar
As needed Salt and pepper
Method:
Roast the peppers over an open flame and turn as needed to char the surface of each pepper. Remove from the fire and wrap each pepper in plastic wrap for 10 minutes.
Remove the charred skin, stem, seeds, and then dice. (Do not wash or you will lose the roasted flavor.)
Heat the oil over medium heat, add the garlic and shallots, and cook 2 minutes.
Add the red pepper and cook 2 minutes more.
Add the wine, stock, oregano, vinegar, and sugar; cook 1 minute.
Remove from the heat and puree with peppers until smooth. Strain through a fine strainer (optional).
Adjust seasonings if necessary.
0 comments:
Post a Comment