Roasted Red Pepper Sauce
This sauce combines the sweet taste of the red pepper with its
roasted counterpart to create a
for chicken and fish..
3pounds red bell peppers (approximately 8 medium peppers)
8garlic cloves, unpeeled
2shallots (about 1 ounce), finely chopped
½tablespoon unsalted butter
1½ teaspoons extra virgin olive oil
3tablespoons white wine
1½ cups chicken stock or broth
½teaspoon fresh lemon juice
¼to ½ teaspoon kosher salt
freshly ground black pepper
Makes about 3 cups
Approximate preparation time: 90 to 100 minutes, including roasting and resting peppers
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place half of the peppers on the prepared baking sheet with the garlic.
Roast in oven for 20 minutes. Remove the garlic cloves and place in a small heatproof bowl. Return tray to oven and continue roasting peppers for an additional 30 minutes, flipping the peppers a few times so that they are evenly blackened. Once the peppers are charred all over, place them in the bowl with the garlic and cover tightly with plastic wrap. Allow the peppers to cool and steam so that their skins become loose, at least 30 minutes. Once cool, peel the skins off the garlic and each pepper and remove seeds. Reserve cleaned peppers with peeled garlic cloves. (It is possible to store the peppers and garlic together in a plastic food storage bag overnight.)
While the peppers are roasting, cut the remaining peppers into
Put the butter and olive oil together into a large sauté pan over medium heat. Once the butter melts, add the chopped shallots; stir and sauté for about 2 minutes to soften, not picking up any color. Stir in the chopped raw peppers. Reduce heat to low and cover with lid. Allow peppers to sweat for about 30 minutes, stirring occasionally. Peppers are done when they are soft. Remove lid from pan and increase heat slightly. Add the white wine and stir until liquid is mostly evaporated, about 2 minutes. Add the chicken stock, bring to a steady simmer, and allow to reduce by half, about 5 minutes.
Put the cooked peppers and the reserved roasted peppers and garlic into the work bowl. Add the lemon juice, salt and a pinch of pepper; pulse 2 to 3 times and then process for about 40 seconds, until ingredients are well blended. Taste and adjust seasonings accordingly.
Nutritional information per serving (½ cup):
Calories 100 (24% from fat) carb. 17g pro. 3g fat 3g sat. fat 1g chol. 3mg sod. 233mg calc. 27mg fiber 5g
