Roasted Red Pepper Sauce

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.

Suggestion - Serve along side Cornmeal Crusted Tilapia and Creamy Parmesan Polenta

Red Pepper Sauce:

Ingredients

• 2 Red Bell Peppers
• Shallots, chopped
• Garlic, chopped
• Dry white wine
• Salt and Pepper
• Olive Oil

Directions

1. Preheat oven to 450 degrees
2. Place washed red peppers on a baking sheet and put in the oven
3. Let the peppers cook about 30 minutes, watching closely and turning every 10 minutes as the skins char
4. Remove the peppers from the oven and place in a bowl (or ziploc freezer bag) covered with plastic wrap to sweat
5. While the peppers sweat, sautee shallots and garlic in olive oil over medium heat
6. After a few minutes add the wine and bring to a simmer. Let the wine reduce for a few minutes
7. Remove the pan from the heat
8. After the peppers have sweat for about 10 minutes pull the peppers out and peel the skin off
9. Cut the stems off the peppers and remove the seeds from the inside. 
10. Chop peppers and place in a food processor
11. Add garlic and shallots in with the peppers and puree
12. Season with salt, pepper and lemon juice to taste
13. 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!

 

Let the peppers sweat in a wrapped container to help the skin peel off easily.

Hmmmm...

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.

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