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Full Online Book HomeLearning KitchenSauces - Pepper - Roasted Pepper Sauce
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Sauces - Pepper -  Roasted Pepper Sauce Post by :strutty Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1422

Click below to download : Sauces - Pepper - Roasted Pepper Sauce (Format : PDF)

Sauces - Pepper - Roasted Pepper Sauce

1 yellow pepper
1 red pepper
2 tablespoons finely chopped onion
1 small clove garlic, minced
2 tablespoons finely diced tomatoes
1 tablespoon finely minced celery leaves
1 teaspoon finely minced fresh parsley
1 can low-sodium chicken broth, defatted
1 1/2 tablespoons corn starch
Ground Black Pepper
Salt (Optional)

Cut the peppers in half and remove seeds. Place the peppers, cut side down, on a foil-lined broiler pan. Broil 4" from the heat for 10 to 12 minutes, or until blackened. Remove from the oven and wrap the foil tightly around the peppers. Set aside for 10 minutes. Peel and discard the skin.

Finely dice the red peppers. Coarsely dice the yellow peppers; set both aside.

Coat a medium non-stick saucepan with non-stick spray. Add the onions and garlic. Cook over medium-low heat for 2 or 3 minutes, or until the onions start to soften. Add the tomatoes, celery and parsley. Cook, stirring for 5 minutes. Add the red peppers and 1 1/2 cups of the broth to the pan. Pour the mixture into a blender or food processor. Puree. Return the mixture to the saucepan. Cook over medium heat, stirring until the mixture comes to a boil.

Place the cornstarch in a cup. Add the remaining broth and stir to dissolve the cornstarch. Add to the pan. Cook, stirring constantly, for 3 minutes, or until thickened. Add the yellow peppers. Cook for 1 minute. Season to taste with the pepper and optional salt.
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Sauces - Roasted Red Pepper Sauce Sauces - Roasted Red Pepper Sauce

Sauces - Roasted Red Pepper Sauce
1 medium sized red bell pepper, roasted, skinned and seeds and membranes discarded 1 cup reduced fat mayo (not miracle whip) 2 large cloves garlic coarsely chopped 1/2 tsp. fresh lemon juice, plus more if needed 1 tsp. dijon mustard 2 tablespoons finely chopped fresh flat leaf parsley 1 tablespoon each unsalted butter and veggie oil plus more if needed Coarsely chop roasted red pepper and place in food processor with the metal blade. Add rest of ingredients and process until coarsely pureed. You don't want it smooth you want bits of the pepper. Add

Sauces - Red Pepper Sauces - Red Pepper

Sauces - Red Pepper
1 onion, minced 2-3 cloves garlic, minced 2 Tablespoons olive oil 4 large red bell peppers, roasted, peeled and sliced 1-2 jalapenos or serranos (optional) 1 cup chicken stock Salt and pepper Whipping cream Saute onion and garlic in olive oil until soft. Add peppers, chicken stock and salt and pepper to taste; cook until tender. Whirl in a blender or use an immersion blender; blend until smooth. Stir in a little whipping cream to tie everything together, about 1/4 to 1/2 cup should be plenty.