Red Pepper Sauce - Emeril

Recipe Ingredients

3 tablespoons	45ml	Red bell peppers (medium)
2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Coarsely chopped onions
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Chopped basil
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Cayenne
		Black pepper
2 cups	474ml	Chicken stock
2 tablespoons	30ml	Heavy 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 preheated 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.

Yield: 2 Cups

Source:
Emeril Lagasse

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