PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Roasted Red Pepper Sauce
  Back To Index
    Roasted Red Pepper Sauce

  • 2 tb Olive oil
  • 3 Medium-large Red bell Peppers -- roasted and cut up Coarsely
  • 1/4 c Onions -- Coarsely chopped
  • 2 ts Minced garlic
  • 1 t Chopped fresh basil
  • 1 t Salt
  • 1/8 ts Cayenne pepper (or more)
  • 3 Turns freshly ground black
  • Pepper
  • 2 c Basic Chicken Stock
  • 2 tb Heavy cream
  • Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.

    Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.

    Yield: 2 cups

    From: Dave Drum, xrated@cityscape.net
    Posted By: Dave Drum, Via: Chile Head Mailing List
    Post Date: Mon, 20 Sep 1999

    *BACK TO SAUCES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com