Roasted Pepper Sauce
Yield: 1 1/2 cups
This sauce can be made with yellow bell peppers the same way.
- 2 large red bell peppers
- 1 garlic clove, chopped
- 1 cup Vegetable Stock or Chicken Stock, or as needed
- 1 1/2 Tbs. balsamic or wine vinegar, or to taste
- 1 Tbs. extra-virgin olive oil
- 1/4 tsp. saffron threads soaked in 1 tablespoon warm water (optional)
- salt and freshly ground black pepper
- pinch of cayenne pepper
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.
43 Calories per serving
1 g Protein; 3 g Fat
0 g Saturated Fat
3 g Carbohydrate
3 mg Sodium
O mg Cholesterol
Reproduced by permission from Viking.
High Flavor Low-Fat Pasta © 1996 by Steve Raichlen