Roasted Red Pepper Sauce
For those who love Roasted Red Pepper anything, like me, I give you a sauce that works wonderfully both on meats and pasta. Roasted red peppers really do have a lot of delicious flavour but the best method really is to make your own at home. To do this, preheat your oven to 350 F. Cover a large cookie sheet in parchment paper and set aside. Cut your red bell peppers either in halves or quarters, remove all the seeds and lay them cut-side down on the cookie sheet. Place them in the oven for 15-20 minutes, or until they’re blackened around the edges.
Allow the peppers to cool until they are safe to touch, then peel off the skins with your fingers-a knife is also sometimes helpful.
- 1tbsp butter
- 1/2 small yellow onion, finely chopped
- 1 large red bell pepper, roasted and chopped
- 1/2 cup heavy whipping cream + 2 tbsp
- 3/4 tsp of arrowroot flour
- dried oregano
- dried basil
- dried parsley
- dried rosemary
- dried thyme
- 2 pinches of chili powder
- optional 1/2 tsp freeze dried garlic
- salt and pepper to taste
- Heat a medium-sized frying pan up to medium high heat.
- Add butter and finely chopped onion. Optional: If you want to add garlic, put it in now.
- Cook onions until they are translucent.
- Add the 1/2 cup of heavy whipping cream and stir.
- Add the chopped roasted Red Bell Peppers (instructions on how to make your own roasted red peppers are above in the blog portion)
- Add the herbs oregano, basil, parsley, rosemary and thyme, to your personal taste. (I usually start with 1/4 tsp of each).
- Add 2 pinches of chili powder.
- Add the arrowroot flour and stir to thicken the sauce to a nice creamy consistency.
- At this point I like to have 2 extra tablespoons of heavy whipping cream on hand, in case I need to thin the sauce a little.
- Add salt and pepper to taste.
- Most important step: put sauce on top of any meat or pasta of your choosing.