Creamy Roasted Red Pepper Sauce

By Diana Rattray

Updated 08/27/17

Creamy Roasted Red Pepper Sauce
Roasted Red Pepper Sauce. Diana Rattray
Ratings (7)
  • Total: 24 mins
  • Prep: 15 mins
  • Cook: 9 mins
  • Yield: 1 Cup (8 servings)
Nutritional Guidelines (per serving)
23 Calories
2g Fat
2g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1 Cup (8 servings)
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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
  • 2-3 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

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.

You Might Also Like