Roasted Red Pepper Sauce
This recipe for Roasted Red Pepper Sauce is creamy and slightly vinegary pairing perfectly with garlic, fish, and seafood.
Servings: 6 servings
Calories: 352kcal
Ingredients
- 16 Oz Jar Roasted Red Peppers, drained
- 4 Roma Tomatoes, quartered
- ½ Cup Red Wine Vinegar
- 1 tablespoon Minced Garlic
- 1 Small Shallot, sliced
- 1 teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 ¼ Cup Heavy Cream
- 2 teaspoon Cornstarch
Instructions
- In the container of a food processor, blend all ingredients together, except the cream and cornstarch.
- Place the blended sauce in the fridge until about 30 minutes before ready to serve.
- Pour the sauce into a medium saucepan and bring to a boil then begin to slowly add the cream constantly stirring.
- Return to a boil then remove from heat.
- Add the cornstarch and whisk until fully dissolved. Allow sauce to thicken and serve when ready.
Notes
- If you have a cooking blender, follow all the same instructions except for the stove top instructions. Those can also be done in the blender.
- If you plan on roasting your own red bell peppers, be sure to peel them afterward, and you may need to add a little olive oil to your sauce.
- This sauce pairs perfectly with just about all seafood and pasta dishes.
Nutrition
Calories: 352kcal | Carbohydrates: 40g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 12624mg | Potassium: 1506mg | Fiber: 12g | Sugar: 3g | Vitamin A: 5953IU | Vitamin C: 428mg | Calcium: 415mg | Iron: 8mg