Red Bell Pepper Sauce


This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak. This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

Makes about 2 1/3 cups.

INGREDIENTS:
2 large red bell peppers
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth

DIRECTIONS:

  1. Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
  2. Peel, seed, and coarsely chop bell peppers.
  3. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly.
  4. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper.

Recipe Source: Bon Appétit, December 2002

Nutritional information for entire recipe (per Mastercook): 240 Calories; 14g Fat (43.8% calories from fat); 14g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 511mg Sodium.

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