|Nutritional Guidelines (per serving)|
|Servings: 1 Cup (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This roasted red pepper sauce is easy to prepare and full of flavor. Drizzle the sauce over baked or grilled fish or serve it with a quiche. It makes an excellent garnish for a thick cream soup, too.
Roast the red pepper over the open flame of a gas burner or under the broiler, turning frequently to char the skin thoroughly. Immediately put in a paper bag or plastic food storage bag to steam and loosen the skin.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the green onions to the butter and sauté for 1 minute.
Peel the bell pepper and remove the seeds and membranes. Chop and add to the green onions in the saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.
Add the bell pepper mixture to the blender, along with the ground hot pepper; blend until the mixture is smooth.
Rinse out the saucepan used to cook the pepper mixture.
Strain the red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste.
If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. You'll find many uses for this tasty sauce.