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31
BASICS
3 POUNDS (APPROXIMATELY 8
MEDIUM PEPPERS) SWEET RED
PEPPERS
6 GARLIC CLOVES, UNPEELED
2 SMALL SHALLOTS
(ABOUT 1 OUNCE)
1½ TEASPOONS UNSALTED
BUTTER
1½ TEASPOONS EXTRA VIRGIN OLIVE
OIL
3 TABLESPOONS WHITE WINE
1½ CUPS CHICKEN STOCK OR BROTH
½ TEASPOON FRESH LEMON JUICE
¼ TO ½ TEASPOON KOSHER SALT
FRESHLY GROUND
BLACK PEPPER
Makes about 3 cups
Approximate preparation time: 20 minutes, plus 80 minutes
for roasting and cooling 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 heat-proof bowl. Return tray to oven and
continue roasting peppers for an additional 30 minutes,
fl ipping the peppers a few times so that they are evenly
browned. 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 each pepper and remove seeds. Reserve cleaned peppers
with peeled garlic cloves. (You may store the peppers and
garlic together in a plastic food storage bag overnight.)
While the peppers are roasting, cut the remaining peppers into
1-inch pieces.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the shallots and pulse to
chop; remove and reserve. Add the raw pepper pieces and
pulse to roughly chop.
Place the butter and olive oil together in 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 chicken stock and bring to a steady
simmer and allow to reduce by half, about 5 minutes.
Place the cooked peppers and the reserved roasted peppers
and garlic into the large work bowl. Add lemon juice, ¼
teaspoon salt and pinch of pepper; pulse 2 to 3 times and then
process for about 40 seconds, until ingredients are well
blended. Taste and adjust seasoning accordingly.
Nutritional information per serving (¼ cup):
Calories 56 (24% from fat)
|
carb. 9g
|
pro. 1g
|
fat 1g
sat. fat 0g
|
chol. 1mg
|
sod. 119mg
|
calc. 14mg
|
fi ber 2g
This delicious combination creates a fl avor-packed sauce,
perfect for chicken and fi sh.
ROASTED RED PEPPER SAUCE
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