Roasted Red Pepper Sauce

Lately I have been really into making sauces and purees from fresh veggies to top over fish, meat, tacos, pasta, burgers, etc…..basically to put on everything. It’s really a brilliant idea if you think about it. As long as you have a delicious sauce, your meal will taste that much better. You can simply grill, pan fry, or roast your fish, chicken or meat and just add a delicious sauce over-top and voila! You have one tasty meal without going through a lot of trouble.

This sauce is a new favorite made by roasting whole red bell peppers and pureeing them with fresh sauteed garlic, shallot, white wine, chicken stock and of course some fresh grated Italian cheese. (You can also do a vegan/dairy free version using vegan cheese Parmesan such as Go Veggie. )

The best part about this sauce is that you can make it ahead of time and store it in your fridge…..then break it out again when your ready to top that piece of fish or chicken with a sauce that will literally make you lick your plate.

2 red bell peppers
2 tablespoons olive oil
1 shallot, chopped
3 garlic cloves, chopped
3 tablespoons white wine
6 tablespoons chicken stock
2 tablespoons of freshly grated Italian cheese (I used a trio mix of Parmesan, Asiago and Romano)
1 tablespoon of whipped butter (which is less fat than regular butter) or butter substitute
The juice of 1/2 lemon
Salt and pepper to taste

Preheat oven to 400 degrees. Place whole bell peppers on a baking sheet and roast in the oven for about 40 minutes (turning halfway through). The skin should be shriveled and darkened in spots. Like the below:

Place peppers in a bowl and cover with plastic wrap for 15 minutes, allowing them to “sweat”. Next remove the skin of the peppers (it should easily come off as the roasting will make the skin shrivel up and separate from the interior. I just pulled it off with my fingers; like below).

Remove the stems and seeds and cut into strips. You will have some beautiful roasted red peppers! If you aren’t looking to make a sauce, you can just stop here and store your peppers with some olive oil in a jar and enjoy over salads or to put out with meat and cheese for antipasti appetizer.

Place sliced peppers on a plate and set aside. Heat olive oil in sauce pan over medium heat. Add shallot and garlic and cook until soft. De-glaze with the white wine and cook for 1 minute stirring well. Add the chicken stalk and red peppers. Cook for 5 minutes, stirring. Pour mixture into a blender and add the two tablespoons of cheese, the butter, lemon juice and salt and pepper. Blend on the “puree” option until smooth. Add additional salt and pepper if needed. Serve over meat, fish, pasta, tacos……whatever your little heart desires!

Store in an airtight container in the good ole fridge. I guarantee it wont last long 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

6 + 3 =