Basquaise Sauce

Name: Basquaise Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2-3 cups
Ingredients: 3 tablespoons olive oil; 1 medium onion, coarsely chopped; 3 small red bell peppers, coarsely chopped; 5 garlic cloves, peeled; 4 tomatoes, coarsely chopped; 1 bouquet garni; 1/8 teaspoon red new mexico chile powder; 1 teaspoon kosher salt; 1/4 teaspoon white pepper; 1/3 cup water

Submitted by Chocolatl

"This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen."

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Ready In:: 1hr 10mins
Ingredients:: 10
Yields:: 2-3 cups

ingredients

3 tablespoons olive oil
1 medium onion, coarsely chopped
3 small red bell peppers, coarsely chopped
5 garlic cloves, peeled
4 tomatoes, coarsely chopped
1 bouquet garni
¹⁄₈ teaspoon red new mexico chile powder
1 teaspoon kosher salt
¹⁄₄ teaspoon white pepper
¹⁄₃ cup water

directions

Heat oil in a large saucepan over high heat.
Add onions, peppers and garlic.
Reduce heat to medium-high and saute until golden, about 10 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
Working in batches, transfer to a food processor or blender and puree until smooth.
This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.