Red Bell Pepper Sauce

Red Bell Pepper Sauce Recipe - Delicious and Easy-to-Follow

Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Red bell pepper sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It adds a pop of color and a hint of sweetness to any meal. This recipe is easy to make and can be stored for later use.

History

Red bell pepper sauce has been a popular condiment in Mediterranean cuisine for centuries. It is believed to have originated in Italy, where red bell peppers are abundant and used in many dishes. The sauce is typically made by roasting red bell peppers and blending them with other ingredients to create a smooth and creamy sauce.

Ingredients

2 large red peppers, seeds removed and quartered
0.5 cup wine (white or blush - not red)
0.25 tbsp salt
1 to 2 tbsp minced shallots
1 tbsp minced fresh basil (0.5 tsp dried)
0.25 to 0.5 cup evaporated skimmed milk

How to prepare

Place peppers, wine, salt, and just enough water to cover in a saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes or until peppers are tender.
While the peppers simmer, sauté shallots in a little olive oil PAM.
Place peppers in a food processor or blender, reserving the liquid, and puree.
Pour puree in with the shallots and add evaporated skimmed milk and basil.
Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use.
This can be reheated in the microwave or over medium-low heat on the stove.
Garnish with a sprinkling of parsley or a few basil leaves.

Variations

Add roasted garlic for a deeper flavor.
Use coconut milk instead of evaporated skimmed milk for a dairy-free version.
Add a pinch of red pepper flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to remove the seeds from the red peppers before quartering them.

- Use white or blush wine for a lighter flavor in the sauce.

- Adjust the amount of salt and basil to suit your taste preferences.

- If the sauce is too thick, add some reserved liquid from simmering the peppers.

- Garnish with parsley or basil leaves for a fresh touch.

Serving Suggestions

Red bell pepper sauce can be served over pasta, grilled chicken, fish, or roasted vegetables. It can also be used as a dip for bread or crackers.

Cooking Techniques

Roasting the red peppers adds a smoky flavor to the sauce.

- Pureeing the peppers creates a smooth and creamy texture.

Ingredient Substitutions

Use red or yellow bell peppers instead of red bell peppers.

- Use vegetable broth instead of wine for a non-alcoholic version.

Make Ahead Tips

Red bell pepper sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve red bell pepper sauce in a small bowl with a drizzle of olive oil and a sprinkle of fresh herbs on top.

Pairing Recommendations

Red bell pepper sauce pairs well with grilled meats, seafood, and roasted vegetables. It also complements dishes with a Mediterranean or Italian flair.

Storage and Reheating Instructions

Store red bell pepper sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of red bell pepper sauce contains approximately 50 calories.

Carbohydrates

Each serving of red bell pepper sauce contains approximately 10 grams of carbohydrates.

Fats

Each serving of red bell pepper sauce contains approximately 1 gram of fat.

Proteins

Each serving of red bell pepper sauce contains approximately 2 grams of protein.

Vitamins and minerals

Red bell peppers are rich in vitamin C, vitamin A, and vitamin B6. They also contain minerals such as potassium and folate.

Alergens

This recipe contains dairy (evaporated skimmed milk) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Red bell pepper sauce is a low-calorie, low-fat sauce that is rich in vitamins and minerals. It is a healthy addition to any meal.

Summary

Red bell pepper sauce is a delicious and versatile sauce that can elevate any dish. With its vibrant color and sweet flavor, it is sure to become a staple in your kitchen. Enjoy this sauce over pasta, meats, or vegetables for a flavorful and healthy meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my dear friend Martha, who was known for her delicious home-cooked meals. As soon as I stepped into her cozy kitchen, I was greeted by the tantalizing aroma of roasted red bell peppers.

Martha had a mischievous twinkle in her eye as she beckoned me over to the stove. "I have a new recipe to share with you, my dear," she said, her voice filled with excitement. "It's a red bell pepper sauce that I learned from a dear friend of mine, who learned it from her grandmother. It's a family secret, but I trust you with it."

I watched intently as Martha showed me how to roast the red bell peppers over an open flame until the skins turned black and charred. She then placed them in a paper bag to steam, allowing the skins to easily peel off. The smell of smoky sweetness filled the air, making my mouth water in anticipation.

Next, Martha finely chopped some onions and garlic, sautéing them in a generous amount of olive oil until they were golden and fragrant. She then added the peeled red bell peppers, along with some tomatoes, basil, and a dash of red wine vinegar for a tangy kick.

As the sauce simmered on the stove, Martha shared with me the story behind the recipe. She explained that her friend's grandmother was a renowned chef in Italy, known for her mastery of simple yet flavorful dishes. This red bell pepper sauce was one of her signature creations, passed down through generations as a symbol of love and tradition.

I listened with rapt attention, hanging on Martha's every word as she stirred the sauce with a wooden spoon. The rich colors of the red bell peppers and tomatoes melded together, creating a vibrant and luscious sauce that promised to elevate any dish it touched.

Finally, after letting the sauce simmer for a while, Martha carefully pureed it in a blender until it reached a smooth and velvety consistency. She then poured it into a jar, ready to be enjoyed with pasta, grilled meats, or crusty bread.

As I tasted a spoonful of the red bell pepper sauce, I was transported to a place of warmth and comfort. The sweet and smoky flavors danced on my tongue, reminding me of lazy summer days spent in the Italian countryside.

From that day on, the red bell pepper sauce became a staple in my own kitchen. I would make it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I would think of Martha and her friend's grandmother, grateful for the gift of a timeless recipe that brought joy and nourishment to all who tasted it.

And so, this is how I learned to make the recipe for red bell pepper sauce—a simple yet unforgettable dish that has become a cherished part of my culinary repertoire. It is a reminder of the power of food to connect us to our past, to our loved ones, and to the simple pleasures of life.