Sunday, February 17, 2019

Roasted Red Pepper Sauce

As usual I found this recipe on the Food Network... it was from the Pioneer Woman and you can find the original recipe here.
This sauce is great !! I used on grilled chicken as a topping along with sauteed portabella mushrooms and grated Parmesan cheese. I tried again and added a can of crushed tomatoes to it. Then tossed over some cooked zucchini noodles and added meatballs to the bowl. I saved the leftover sauce in a Tupperware container in the freezer.
Very versatile sauce... Enjoy!

Roasted Red Pepper Sauce
4 tablespoons salted butter
1/2 large onion, finely diced 
3 cloves garlic, minced 
1 jar (15.5 ounces) sliced roasted red peppers, drained 
1 to 2 cups vegetable or chicken broth 
1/2 teaspoon kosher salt, more to taste 
Freshly ground black pepper 
1/2 cup heavy cream (or more to taste) 
Grated Parmesan (to garnish)
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). 
Return sauce to the skillet and add the cream. Heat through.
You can serve the sauce right away or cool it and bag it up.

Here is a pic of my grilled chicken topped with this sauce and mushrooms with roasted veggies.

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