Cooking Index - Cooking Recipes & IdeasRed Pepper Sauce - 2 Recipe - Cooking Index

Red Pepper Sauce - 2

Cuisine: Mexican
Courses: Sauces
Serves: 1 people

Recipe Ingredients

3   Red bell peppers (large)
2 tablespoons 30mlOlive oil
1/4 cup 15g / 0.5ozCoarsely-chopped onions
2 teaspoons 10mlMinced garlic
1 teaspoon 5mlChopped basil
1 teaspoon 5mlSalt
1/8 teaspoon 0.6mlCayenne
  Freshly-ground black pepper
2 cups 474mlChicken stock
2 tablespoons 30mlHeavy cream

Recipe Instructions

Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a pre-heated broiler 4 inches from element, turning to char all sides evenly.

Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Reheat on medium-low heat before serving.

Yields 2 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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