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The Spruce / Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
23 | Calories |
2g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 23 |
% Daily Value* | |
Total Fat 2g | 2% |
Saturated Fat 1g | 5% |
Cholesterol 4mg | 1% |
Sodium 4mg | 0% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Protein 0g | |
Calcium 6mg | 0% |
*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.
Ingredients
- 1 large bell pepper (red)
- 1 tablespoon butter
- 2 to 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
Steps to Make It
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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.
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Meanwhile, melt the butter in a saucepan over medium-low heat. Add the green onions to the butter and sauté for 1 minute.
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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.
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Add the bell pepper mixture to the blender, along with the ground hot pepper; blend until the mixture is smooth.
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Rinse out the saucepan used to cook the pepper mixture.
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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.
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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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
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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