We keep on finding new uses for this roasted pepper sauce I have been making since my group house days. The last iteration was to toss shredded chicken in the sauce and use that is a filling for tamales. But there are many uses for the roasted pepper sauce - as a sauce on pasta, a good pizza sauce, added to some cream cheese and sour cream as a dip. The possibilities are endless. The recipe is fairly basic:
3 red bell peppers
4 peppadew peppers
4 cloves of garlic
2 tablespoons of olive oil
1 teaspoon red pepper flakes
1 tablespoon balsamic vinegar (sheery vinegar is also quite good)
salt to taste
1/4 cup parmesan cheese (optional)
Cut the bell peppers in half and roast in the oven at 450 degrees until the skin is blistered and separating from the flesh about 20 to 30 minutes. With 10 minutes to go throw the garlic in skin and all. Toss the hot peppers and garlic in a bowl and cover with plastic wrap. This will ensure the skin will be easy to peel. Wait for at least 10 minutes for the peppers to steam. Pell the skin off the peppers and garlic. Throw into a food processor or blender with the rest of the ingredients. Blend until pureed.
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