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30
BASICS
3 pounds red bell peppers
(approximately 8 medium
peppers)
8 garlic cloves, unpeeled
2 small shallots, finely
chopped
½ tablespoon 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: 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 a 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 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.
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
This sauce combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed sauce,
perfect for chicken and fish.
ROASTED RED PEPPER SAUCE
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