SWEET PEPPER SAUCE RECIPE RECIPES

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SWEET RED PEPPER SAUCE RECIPE - FOOD.COM



Sweet Red Pepper Sauce Recipe - Food.com image

Something a little different when you aren't in the mood for a tomato sauce. Can use to serve over pasta or rice.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 3 cups, 6 serving(s)

Number Of Ingredients 10

3 cups red peppers (diced)
1/2 cup onion (diced)
2 garlic cloves (minced)
1/2 cup white wine
1 cup chicken broth
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon crushed hot chili pepper (or to taste)
2 tablespoons olive oil

Steps:

  • Heat oil in large sauce pan on med high heat.
  • Add onion, then garlic.
  • Stir about 1-2 minutes.
  • Add red pepper and stir around about 5 minutes.
  • Add wine, broth and spices.
  • Reduce heat and simmer about 20 minutes.
  • Pour out of pot to a blender/food processor.
  • Blend until smooth and return to pot.
  • Simmer 15 minutes.
  • Ready to serve.

Nutrition Facts : Calories 90.7, FatContent 5, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 324.4, CarbohydrateContent 7.2, FiberContent 1.9, SugarContent 4.1, ProteinContent 1.8

SWEET RED PEPPER SAUCE RECIPE - NYT COOKING



Sweet Red Pepper Sauce Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 15 minutes

Yield About 2 cups

Number Of Ingredients 9

1 large sweet red pepper
1 small red onion, about 1/4 pound
1 ripe red tomato, about 1/4 pound
1 teaspoon finely chopped hot green pepper or 1/4 teaspoon hot dried red pepper flakes
1 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
1/2 cup olive oil
2 teaspoons finely minced garlic
1/2 cup coarsely chopped chervil or half that amount of chopped parsley

Steps:

  • Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
  • Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
  • Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
  • Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
  • Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.

Nutrition Facts : @context http//schema.org, Calories 276, UnsaturatedFatContent 23 grams, CarbohydrateContent 7 grams, FatContent 27 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 4 grams, SodiumContent 83 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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