Roasted red pepper sauce
I typically serve this roasted red pepper sauce with seafood, especially white fish such as; cod, halibut, or haddock – but it should work equally well with chicken and turkey.
You can experiment with the ingredients a little too, swapping the fennel seed and paprika for some basil, and adding a tablespoon of balsamic vinegar instead of the extra virgin olive oil would also make a delicious sauce – with a more Italian flavour.
This recipe for roasted red pepper sauce is based on one sent to Kitchen Geekery by Nancy Granada.
- Prep Time:
- Cook Time:
- Total Time:
- Servings: 4
- Course: Side Dish
- Cuisine: American
Ingredients
- 175 g jar of roasted red peppers (chopped)
- ¼ cup dry white wine
- 2 tbsp extra virgin olive oil
- 1 tsp fennel seed
- juice of ½ lemon
- ¼ tsp smoked paprika
- ¼ sea salt
- ¼ fresh ground black pepper
Instructions
- Heat a stainless steel sauté pan over medium low heat, then add the fennel seeds and toast quickly. Taking care to keep the pan moving constantly to avoid burning the fragile seeds.
- Remove the pan from heat and add the peppers, then return to a medium heat and add the wine, and paprika. You can now season this with a little salt and pepper. You should continue to cook over medium heat for a couple of minutes.
- Pour mixture into a blender, add the lemon juice and blend to a smooth puree. As the mixture is hot, make sure the lid is on very firmly – I usually cover it with a kitchen towel/cloth too.
- With the blender on puree, slowly drizzle in the extra virgin olive oil until the sauce turns an orange red in colour and thickens slightly.
- Serve hot, and as an accompaniment to seafood, chicken or turkey.
Red bell peppers have three times the amount of vitamin C contained in the green varieties.
FAQ
Is roasted red pepper sauce spicy?
No, the amount of paprika in this red pepper sauce doesn’t impart too much heat.
