This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A little bad taste is like a nice dash of paprika." -Dorothy Parker
This roasted red pepper sauce is an interpretation of one that is served all over Spain. Red peppers are ubiquitous and are served roasted with just a touch of extra virgin olive oil and salt. They're served alongside shrimp, cooked into paella, or as an appetizer with the fabulous thinly-sliced jamon iberico. The sweet flavor is a perfect accompaniment to any meal.
Making the peppers into a sauce makes perfect sense and I have had a lot of great variations. This one is simple and captures the sweetness from the roasted peppers and adds saltiness and umami from the capers and Worcestershire sauce. The touch of smoked paprika rounds everything out. It is amazingly versatile. You can use it on grilled meats, like chicken, pork tenderloin, or beef, but it will also hold up well with fish such as grilled salmon or tuna. The sauce even works well chilled.
Servings: 2 | Serving size: 1/4 cup
Cooking time: 75 minutes
This recipe can easily be multiplied, and leftovers are good. The red peppers can be roasted in advance and chilled until needed.
|2 large||red bell peppers|
|1 tsp||smoked paprika|
|1 tsp||Worcestershire sauce|
Place the peppers in the oven, either directly on the rack or on a piece of aluminum foil. Set the oven to 325F and turn it on.
Roast the red peppers, turning 3-4 times to blacken all sides, for about 60 minutes.
Place the roasted peppers in a paper bag and fold over the top. Allow the peppers to cool for about 20 minutes or until cool enough to handle.
Peel away and discard the blackened skin, the stem, and the seeds.
Place the peppers in a mini-chopper or blender.
Add the capers, salt, paprika, and Worcestershire sauce and blend until smooth. Serve over the grilled meat of your choice.
Serving size = 1/4 cup
Servings = 4
Amount Per Serving
|Calories 29||Calories from Fat 3|
|% Daily Value|
|Total Fat &lgt;1g|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 50%||Vitamin C 170%|
|Calcium 0%||Iron 8%|
|Vitamin K 5mcg||Potassium 198mg|