There's nothing I love more than fresh produce from the farmers market on a Sunday morning. These red peppers I found last weekend were particularly beautiful that I had to take them home with me. Then I burned them. Well, okay I didn't burn the peppers, but I did roast them till they charred. This was the perfect base for my easy red pepper sauce. It's a real simple sauce that packs a whole lot of flavor. Try it at home some time.
Red Pepper Sauce:
- 2 Red Bell Peppers
- Shallots, chopped
- Garlic, chopped
- Dry white wine
- Salt and Pepper
- Olive Oil
- Preheat oven to 450 degrees
- Place washed red peppers on a baking sheet and put in the oven
- Let the peppers cook about 30 minutes, watching closely and turning every 10 minutes as the skins char
- Remove the peppers from the oven and place in a bowl (or ziploc freezer bag) covered with plastic wrap to sweat
- While the peppers sweat, sautee shallots and garlic in olive oil over medium heat
- After a few minutes add the wine and bring to a simmer. Let the wine reduce for a few minutes
- Remove the pan from the heat
- After the peppers have sweat for about 10 minutes pull the peppers out and peel the skin off
- Cut the stems off the peppers and remove the seeds from the inside.
- Chop peppers and place in a food processor
- Add garlic and shallots in with the peppers and puree
- Season with salt, pepper and lemon juice to taste
- Drizzle over fish, pork or add a hint of cream for a creative new pasta sauce.
Don't be intimidated - the peppers will get wrinkly and look unappetizing, but rest assured they will taste so yummy!
Just like that the skin pulls right off.
I can't make a dish without my favorite ingredients - garlic and onions.
A healthy splash of wine will add an extra layer of flavor.
Bring the wine to a simmer and let it reduce to build a more concentrated flavor.
A squirt of lemon goes a long way adding a hint of freshness.