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BASICS
3 POUNDS RED BELL PEPPERS
(APPROXIMATELY 8 MEDIUM
PEPPERS)
8 GARLIC CLOVES, UNPEELED
2 SHALLOTS (ABOUT 1 OUNCE),
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 the 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 medium 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 yet healthy sauce, perfect
for chicken and fish.
ROASTED RED PEPPER SAUCE