Red Bell Pepper Sauce Recipe

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This red bell pepper sauce recipe packs plenty of flavor with very little fat, great with many entrees such as chicken, fish or seafood. Often pepper sauce recipes contain heavy cream however I like to omit the cream which lets the flavors of the peppers to come through. There are several variations of this recipe, adding a chipotle pepper gives this sauce a nice southwestern flavor.

3 whole red bell peppers (roasted and skinned)
1 cup of tomato sauce
3 cloves of roasted garlic
1 tablespoon minced fresh basil
5 drops of Tabasco sauce
1 teaspoon salt
ground black pepper to taste

Roast the red bell peppers and the garlic in a preheated oven that is set on broil. Slightly spray the peppers with a non stick vegetable spray such as pam, place the peppers under the broiler at least 4 to 5 inches below the heating coils. Carefully watch the peppers and turn as needed (once the peppers begin to char slightly). Once the peppers are fully roasted place them in a bowl and cover with plastic wrap for 15 minutes, this will allow the peppers to continue to cook which will help loosen the skin.

Uncover the bell peppers and run them under cold water to cool. Remove the skin from the bell peppers. Place the peeled peppers in a food processor or blender and puree until silky smooth (puree for at least 2 minutes, doing so will result in a very very smooth puree).

Combine all ingredients together EXCEPT for the basil and ground black pepper, and simmer for 20 minutes. Add the basil and simmer another 5 minutes. Taste the pepper sauce and adjust the seasoning as need.

Makes 2 cups
Recipe by Brian Johnson

Posted in Sauce Recipes