Roasted Red Pepper Sauce

Photo: Randy Graham, Valley Vegetarian

Roasted peppers steaming in closed bag and ready to peel.

My friend, Vicky, came over to the house the other day lugging a large box. I hurried out to the porch to lighten her load. “I have all these peppers left over after making a wonderful spaghetti sauce”, she said. “Would you be able to use the left over peppers before they spoil?” I accepted the box from her and replied, “Would I? You bet I would”. What a great community we live in.I actually had other plans for that morning but when one is given a gift such as this…well, I rose to the challenge. Although I roasted and used all of this super-ripe mix of peppers, here’s how I specifically used some of the sweet peppers.

6 – 8 whole sweet peppers (or 4 bell peppers)
2 tablespoons pine nuts (roasted)
2 tablespoons olive oil
½ medium onion (finely diced)
8 cloves garlic (roasted)
½ cup heavy cream
Fresh Parmesan cheese
Salt and pepper to taste

Roast peppers on a grill or under the broiler until skins begin to bubble and peel. Peppers will almost be all black when they are ready. Transfer to a large baggie and close the top carefully (peppers will be plenty hot). Let them steam in the baggie until cool enough to the touch – approximately 15 minutes. Peel, seed and skin peppers. Using a blender, puree peppers with pine nuts. Set aside.

In a skillet or pot over medium heat, drizzle in olive oil. Add onions and garlic and cook until onions are translucent. Pour in pepper puree and stir together. Reduce heat to medium low and pour in cream. Stir to combine and add salt and pepper to taste.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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