Thursday, December 16, 2010

Roasted Red Pepper Sauce

This sauce goes good with everything. The bold and romantic red color, thick and full-bodied texture, and immediately mouthwatering flavor is absolutely to die for.

Take a red bell pepper and wrap it in aluminum foil. Place it on the top shelf of your oven and broil until the exposed portion is burnt and black.

Rotate the pepper until all sides are broiled evenly and then remove from the oven.

Carefully (the pepper will be hot) remove the blackened skin from the pepper as well as the stem and seeds.  

Pour 1 tablespoon of balsamic vinegar (I used Chocolate Balsamic Vinegar from Navidi’s) and 1 tablespoon of olive oil into a blender with the remaining roasted red pepper and blend well and serve.

My boyfriend and I used the Roasted Red Pepper Sauce as dip with our Steamed Artichoke appetizer and soaked up the rest with a warm baguette. 

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