Most pureed bell pepper sauces call for roasted, peeled peppers. In this recipe, diced raw peppers are sweated in a covered pan until very tender and then pureed to create a rich, thick sauce. Serve with pork, chicken, or white-fleshed fish.
- 1 1/2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 large red bell pepper, cored, seeded, and chopped
- 1/2 cup canned low-sodium chicken broth
- 1 medium garlic clove, minced
- 2 tablespoons minced fresh basil leaves
- 1-2 teaspoons balsamic vinegar
- Salt and ground black pepper
1. Heat oil in small saucepan over medium heat. Add onion and sauté until softened, about 3 minutes. Reduce heat to low. Add red pepper, cover, and cook, stirring frequently, until very tender, 15 to 20 minutes.
2. Transfer mixture to blender or food processor. Add stock and process until smooth. Return mixture to saucepan. Add garlic and simmer to blend flavors, about 5 minutes. (Sauce can be refrigerated in airtight container for several days.) When ready to serve, heat sauce and stir in basil and season to taste with vinegar, salt, and pepper.
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