Sissy Biggers' Report from Aspen.
Bobby Flay's Charred Yellow Pepper Sauce recipe
Load it in your squeeze bottle and plate any
grilled dish with this colorful, smokey sauce.
- 2 Yellow bell peppers - charred, seeded and coarsley chopped
- 1/3 cup rice wine vinegar
- 6 roasted garlic cloves
- Pince of saffron threads
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
- salt and freshly ground pepper
Combine peppers, vinegar, garlic, saffron, honey and mustard in a blender and
blend until smooth. Slowly add the olive oil. Season with salt and pepper.
More recipes from the Food & Wine Classic at Aspen:
Deborah Madison's Noodle Cakes
Sheila Lukins' Lime-Garlic Vinaigrette
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