Roasted red pepper sauce
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Refrigeration time: 15 minutes
- Total time: 20 minutes
Ingredients
- 175g/6oz jar of roasted red peppers, chopped
- ¼ cup dry white wine
- 2 tbsp. extra virgin olive oil
- 1 tsp. fennel seed
- Juice of ½ lemon
- ¼ tsp. of smoked paprika
- ¼ tsp. sea salt
- ¼ tsp. fresh ground black pepper
This recipe for roasted red pepper sauce is based on one sent to Kitchen Geekery by Nancy Granada.
I typically serve this red pepper sauce with seafood, especially white fish such as; cod, halibut, or haddock – but it should work equally well with chicken and turkey.
You can experiment with the ingredients a little too, swapping the fennel seed and paprika for some basil, and adding a tablespoon of balsamic vinegar instead of the extra virgin olive oil would also make a delicious sauce - with a more italian flavour.
Method
- Heat a stainless steel sauté pan over medium low heat, then add the fennel seeds and toast quickly. Taking care to keep the pan moving constantly to avoid burning the fragile seeds.
- Remove the pan from heat and add the peppers, then return to a medium heat and add the wine, and paprika. You can now season this with a little salt and pepper. You should continue to cook over medium heat for a couple of minutes.
- Pour mixture into a blender, add the lemon juice and blend to a smooth puree. As the mixture is hot, make sure the lid is on very firmly - I usually cover it with a kitchen towel/cloth too..
- With the blender on puree, slowly drizzle in the extra virgin olive oil until the sauce turns an orange red in colour and thickens slightly.
- Serve hot, and as an accompaniment to seafood, chicken or turkey.
Red bell peppers have three times the amount of vitamin C contained in the green varieties.
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