Red Pepper Sauce Recipe - Cooking Index
Red Pepper Sauce Recipe - Cooking Index
| 4 | Red bell peppers - seeded, deribbed, | |
| And chopped | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Possible Additions | ||
| Chopped fresh minced herbs | ||
| (such as thyme, oregano or rosemary) | ||
| Minced garlic or chives | ||
| Dried red pepper flakes |
Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.
This recipe yields 2 cups.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6681 broadcast 04-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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