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Servings:

Smoked Red Pepper Sauce

Roasted red peppers and chipotle puree are the foundation of this flavorful sauce. This is one of my family’s favorite go-to sauces. It is delicious served with so many dishes. You just need to give this Most Amazing Smoked Red Pepper Sauce a try.

Total Time

1hr 30min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

4 cloves

Garlic , roasted

•

Red Bell Peppers , roasted

•

1 Tbsp

Chipotle Chili Puree

•

1/2

Small Red Onion , roughly chopped

•

4 Tbsp

Red Wine Vinegar

•

1 Tbsp

Honey

•

1 Tbsp

Dijon Mustard

•

1/2 cup

Neutral Oil

•

as needed

Extra-Virgin Olive Oil

•

to taste

Kosher Salt

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

To roast the garlic, preheat the oven to 300 degrees F (150 degrees C).

Separate Garlic (4 cloves) , but do not peel. Place the cloves on a square of aluminum foil and drizzle with Extra-Virgin Olive Oil (as needed) .

Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) . Close the foil to wrap tightly and place the packet on the baking tray.

Roast in the oven for 45 to 60 minutes, until very soft.

Squeeze the pulp from the skins, discarding the skins.

Preheat oven to 375 degrees F (190 degrees C). Brush the Red Bell Peppers (4) on all sides with olive oil. Season generously with salt and pepper.

Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 20 minutes.

Remove from the oven. Immediately place the roasted peppers in a bowl and cover tightly with plastic wrap. Let sit for 15 minutes to allow the skin to loosen.

Peel, halve, seed, and roughly chop peppers.

10.

Combine the roasted garlic, roasted red peppers, Chipotle Chili Puree (1 Tbsp) , Red Onion (1/2) , Red Wine Vinegar (4 Tbsp) , Honey (1 Tbsp) , and Dijon Mustard (1 Tbsp) in a blender. Season with salt and pepper. Blend until smooth.

11.

With the motor running, slowly add the Neutral Oil (1/2 cup) and blend until emulsified. Pour sauce into a bowl. Cover and refrigerate for up to one day.

Author's Notes

Yields 2 1/2 cups.

The sauce can be stored in the freezer until ready to use.

To make the hot and spicy Chipotle Chile Purre, empty the contents of a can of chipotles in adobo sauce into a food processor and blend until smooth. Chile puree can be covered and stored in the refrigerator for up to one month because of the vinegar in the adobo sauce.

To make the mild Chipotle Chile Purre, depending on the amount needed, remove one or more peppers from a can of chipotles in adobo sauce. Carefully open and scrape seeds from the pepper. Check for and remove any residual skin left on the pepper. Mash the pepper with a fork until pureed.

Nutrition Per Serving

CALORIES

1285

FAT

114.1 g

PROTEIN

6.5 g

CARBS

62.9 g