Red Bell Pepper Sauce

This vibrant Red Bell Pepper Sauce offers a smooth, creamy texture with a subtle sweetness and gentle heat. Made by simmering roasted red peppers with white wine and shallots, then blending with a touch of milk and fresh basil, it creates a versatile condiment perfect for tossing with pasta, drizzling over grilled vegetables, or serving as a dip. The combination of savory shallots and aromatic basil balances the natural sweetness of the peppers. It is a quick, everyday recipe that works beautifully for weeknight dinners or as a light, healthy addition to various dishes. Enjoy its rich color and comforting flavor without the heaviness of traditional cream sauces.

Cooking Method: Boiling, Microwave, Sautéing, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 15.5

Dietary: Vegetarian

Description

This vibrant Red Bell Pepper Sauce offers a smooth, creamy texture with a subtle sweetness and gentle heat. Made by simmering roasted red peppers with white wine and shallots, then blending with a touch of milk and fresh basil, it creates a versatile condiment perfect for tossing with pasta, drizzling over grilled vegetables, or serving as a dip. The combination of savory shallots and aromatic basil balances the natural sweetness of the peppers. It is a quick, everyday recipe that works beautifully for weeknight dinners or as a light, healthy addition to various dishes. Enjoy its rich color and comforting flavor without the heaviness of traditional cream sauces.

Ingredients

2 lg Red peppers, seeds removed

Directions

1
Quarter the red peppers.
2
Place peppers, 1/2 cup white or blush wine, 1/4 teaspoon salt, and just enough water to cover in a saucepan.
3
Bring the mixture to a boil.
4
Reduce heat and simmer for 10 minutes, or until peppers are tender.
5
While peppers simmer, sautÃÂ© 1 to 2 tablespoons minced shallots in a little olive oil or cooking spray.
6
Reserve the cooking liquid from the peppers, then place the tender peppers in a food processor or blender.
7
Puree the peppers until smooth.
8
Pour the pepper puree into the pan with the sautÃÂ©ed shallots.
9
Stir in 1/4 to 1/2 cup evaporated skimmed milk and 1 teaspoon minced fresh basil.
10
Gently heat the sauce through, adding some reserved liquid if the sauce is too thick.
11
Toss with pasta or cool and refrigerate until ready to use.
12
Garnish with a sprinkling of parsley or a few basil leaves before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 15.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.2g5%
Sugars 2.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate in an airtight container for up to 3-4 days. Reheat gently in the microwave or over medium-low heat on the stove.

Ingredient Substitutions: Use 1/2 teaspoon dried basil if fresh is unavailable. Evaporated skimmed milk can be substituted with light cream, coconut milk, or additional reserved pepper liquid for a dairy-free version.

Tips: Ensure the wine is white or blush; red wine will alter the color and flavor profile significantly. Adjust the amount of reserved liquid to achieve your desired sauce consistency.

Variations: Add a pinch of red pepper flakes for extra heat or mix in roasted garlic for a deeper savory flavor.

Keywords: bell, blending, boiling, international, microwave, pepper, peppers, red, removed, sauce, sautÃÂ©ing, seeds, simmering, title, vegan

Read it online: https://www.chefs-mate.com/recipe/red-bell-pepper-sauce/