Easy, Fast & Tasty Roasted Red Pepper Sauce.
One Red Bell Pepper makes a fair amount of Roasted Red Pepper Sauce. This Sauce is a variation of several recipes I reviewed online. And it turned out to be a simple and tasty combination. I halved and charred a Red Bell Pepper in the toaster oven until completely black, then with the oven off I kept it in there for another 15 minutes to steam/loosen the skin. And it peeled right off like nothing.
To make the Sauce, add the Roasted Red Pepper to a mini food processor with the perfect balance of Olive Oil, White Balsamic Vinegar, Lemon Juice and S&P — It doesn’t take much of each. Puree all, then taste and add more of the above (if necessary) to dial in the flavor. This small batch was so good — I ate the extra Sauce as Gazpacho. Before that, I had it on some Lingcod I poached.
Related Link: /FoodBlog/2009/06/02/lingcod-fish-its-green-its-blue-its-white/
I have been searching for this information – Easy, Fast & Tasty Roasted Red Pepper Sauce. « Nibbles of Tidbits, a Food Blog – for months – but it’s all here. I will bookmark this domain and return often. Jilly P