Roasted Red Pepper Sauce
"This is my own twist on several recipes I read. I was disappointed at first when I tasted it by it's self, but then once added to chicken all the flavors came out and it was Delicious! I would be great with tuna, salmon, or halibut, too! I also drizzled some over my potatoes. :)"
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 red peppers
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- 1 teaspoon dried sweet basil leaves
- evaporated milk
- 1 teaspoon red wine vinegar
- chicken broth
- salt
- pepper
directions
- wash and dry red peppers.
- broil peppers, turning every 3 to 5 minutes. Do this until each side is charred and blistered.
- place peppers in bowl and cover with plastic wrap for 5 minutes ( this helps with peeling).
- Peel, cut, and pit peppers.
- cut peppers into 1 inch chunks(small enough that they'll fit into processor).
- In a food processor, puree the garlic, olive oil, pepper flakes, salt, pepper, basil and your chopped peppers.
- In a saucepan, add your puree mix, a few splashes of evaporated milk, vinegar, and 2 tablespoons of broth.
- Bring mixture to a boil and then simmer for 5 minutes.
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