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Roasted Red Pepper Sauce

Recipes, Uncategorized | October 6, 2016 | By

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.

  

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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.

 

Roasted Red Pepper Sauce
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Ingredients
  1. 1tbsp butter
  2. 1/2 small yellow onion, finely chopped
  3. 1 large red bell pepper, roasted and chopped
  4. 1/2 cup heavy whipping cream + 2 tbsp
  5. 3/4 tsp of arrowroot flour
  6. dried oregano
  7. dried basil
  8. dried parsley
  9. dried rosemary
  10. dried thyme
  11. 2 pinches of chili powder
  12. optional 1/2 tsp freeze dried garlic
  13. salt and pepper to taste
Instructions
  1. Heat a medium-sized frying pan up to medium high heat.
  2. Add butter and finely chopped onion. Optional: If you want to add garlic, put it in now.
  3. Cook onions until they are translucent.
  4. Add the 1/2 cup of heavy whipping cream and stir.
  5. Add the chopped roasted Red Bell Peppers (instructions on how to make your own roasted red peppers are above in the blog portion)
  6. Add the herbs oregano, basil, parsley, rosemary and thyme, to your personal taste. (I usually start with 1/4 tsp of each).
  7. Add 2 pinches of chili powder.
  8. Add the arrowroot flour and stir to thicken the sauce to a nice creamy consistency.
  9. 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.
  10. Add salt and pepper to taste.
  11. Most important step: put sauce on top of any meat or pasta of your choosing.
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