Rich, thick as you like, roasted red pepper sauce. A flavorful condiment for your favorite pasta, meat or Mexican meal.
- 4 large red roasting peppers
- 4 large garlic cloves (minced)
- 1/2 Cup onion (chopped)
- 1/4 Cup fresh basil (chopped)
- 4 Tablespoons coconut oil
- 1/2 Cup sour cream
- 1/2 Cup greek yogurt
- 1/3 Cup parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Turn oven broiler on high.
- Slice peppers in half and remove seeds. Place peppers (skin side up) on baking sheet.
- Put on middle rack in oven and set the timer to 5 minutes. Check the peppers. If not charred set the timer for another five minutes and check them in three. The skins need to bubble and be charred black in spots.
- Remove peppers from oven and put into an airtight container for about 10 minutes.
- Strip the skin from the peppers. They should remove easily if they are properly charred.
- Dice all vegetables together and simmer in skillet until garlic and onion are translucent.
- Blend the pepper mixture with the sour cream and yogurt until smooth.
- Pour back in your skillet. Stir in cheese and let melt on simmer.
- Thicken the sauce by simmering, stirring occasionally until it reaches the consistency you desire.
Amount Per Serving Calories 255Total Fat 22gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 315mgCarbohydrates 9gFiber 1gSugar 4gProtein 7g
Let’s begin with the peppers. You can roast whatever peppers you wish. I chose Krimson Lee peppers because they are a roasting type of pepper and they grow right in my greenhouse. Krimson Lees have some heat until they are seeded and cooked, then the heat disappears into an intense, sweet pepper flavor. Delicious! Just right for this sauce. Pasilla peppers would work as well, even sweet bells, but the flavor may be less intense.
Making Roasted Red Pepper Sauce:
Begin by roasting the peppers:
- cut your peppers down the side lengthwise.
- Seed the peppers and lay them flat on a baking sheet.
- Put them under your broiler on Hi temp for about five minutes.
Chop your other vegetables during this time and get out your skillet.
- When your timer dings, check the peppers, They should be starting to cook, but not yet be blackened. Set the timer for another five minutes.
- Put them into an airtight container, immediately. (I used an 8×8 casserole dish and Saran wrap. Worked great.) The peppers will steam and the skins will loosen after about 10 minutes.
- Then strip off the pepper skins and dice your peppers up.
Place all the prepared vegetables into the coconut oil in the skillet and saute until your onions are translucent.
Next stop; the blender.
- Blend the vegetables up with sour cream and greek yogurt to give this sauce the richness you desire. Just pulse it until your happy with texture. It should be thick, if you want it looser, or skinnier, adjust the sauce by adding a bit of milk and you could replace the sour cream with all yogurt.
- Finally, pour the blender contents back into your skillet on simmer .
- Add the parmesan cheese and melt it into the sauce. The roasted red pepper sauce is ready to serve.
This recipe makes about a pint of delicious sauce Enjoy!