What you are basically doing in this recipe is making a red pepper stock. Then creaming it to make a sauce. This procedure can be used with many different ingredients. This sauce is great with cajun or blackened tuna.
3 red peppers
1/2 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
2 tbsp. fresh parsley, minced
1/2 tsp. fresh grated garlic
1 pint chicken stock
1 cup heavy cream
Preheat oven to 450 degrees. Coat red peppers with olive oil and broil until skin blisters and blackens. Remove from oven and place in a paper bag, sealing tightly. The steam will make the skin easier to peel.
When cool enough to work with peel and seed the peppers. Place all ingredients in stock pot except for cream. Bring to boil and simmer for 15 minutes or until veggies are soft. Puree in blender. Immersion blenders won't get the sauce as smooth as you would like it. Return to pot and add cream. Bring to boil and thicken with cornstarch slurry, if necessary. Adjust seasoning with salt and pepper.
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