Enjoy it. I make several batches in the fall when red peppers are in season at our local farmer's market.
Ingredients
- 2 T butter
- 4-5 sweet red peppers, diced
- 2 T vinegar
- 2 T brown sugar
- 1 cup half & half
- Salt and pepper to taste
Directions
Saute the diced peppers in the melted butter for several minutes until tender. Add the vinegar and brown sugar. Cover and simmer for 1 hour, checking occasionally to be sure there is enough liquid (add a bit of water if not).
Cool a while then puree peppers in food processor or blender. Should make a nice, rich sauce. Return about half of the pepper sauce to the saute pan; slowly add half & half. (If you're trying to cut calories, use condensed skim milk). Stir for several minutes to reduce liquid and thicken as desired. Salt and pepper to taste. Serve over pasta.
A really wonderful variation is to saute sea scallops and add them to the sauce. Oh, and the other half of the pepper puree -- freeze it for a easy and fast meal later.
A really wo
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Submitted 6/13/05.
Source: Made it up
Submitted By: Elaine Nowak
enowak@umich.edu
Red Pepper Sauce