Sunday, June 17, 2012
(about 1 1/2 cups)
This delicious and flavourful sauce is quite simple to make and pairs well with a variety of dishes. It's wonderful with steamed vegetables such as cauliflower, fish and shellfish, poultry, roasted meat, even over cooked rice or noodles.
I like to keep mine simple adding just a small amount of olive oil, balsamic vinegar, salt and pepper. You can always add minced garlic, shallots, chives or parsley to yours, if you wish.
3 red bell peppers
2 tsp olive oil
1 tsp balsamic vinegar
salt and freshly ground pepper, to taste
Preheat oven to 450°F.
Wash the peppers. Cut in half and remove the seeds. Place the peppers skin side up onto a baking sheet lined with parchment paper or aluminum foil, keeping everything in one single layer.
Bake in the middle of the oven for about 20-30 minutes or until the tops are blistered. Remove from oven and cool.
Slip the blistered skins off the peppers and place them into the bowl of a food processor. I like to do this directly over the bowl to catch any juices that might be dripping. Add the olive oil, vinegar, salt and pepper and process until smooth.
Check and adjust the seasoning, if necessary.