- 1 large bell pepper (red)
- 1 tablespoon butter
- 2-3 shallots (green onions, with about 1 inch of green, sliced)
- 1 dash cayenne pepper (ground, or ground chipotle pepper, or to taste)
- 2 tablespoons whipping cream (heavy)
- 1 tablespoon tomato paste
- 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.
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.
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|Nutritional Guidelines (per serving)|