Roasted Red-Pepper Sauce
- Total Time
To achieve the most intense flavor, we roast sweet bell peppers, then puree them with extra-virgin olive oil, garlic, and sherry-wine vinegar.
sweet red pepper(s)3 large
olive oil1 Tbsp, extra-virgin
garlic clove(s)3 clove(s), medium, minced
dried basil½ tsp
sherry vinegar2 tsp
table salt½ tsp
black pepper⅛ tsp, freshly ground
- Preheat the broiler. Line a baking sheet with foil and place the bell peppers on it. Broil 5 inches from the heat, turning frequently with tongs, until the skins blister, about 15 minutes. Transfer the peppers to a counter and wrap in the foil. Let steam for about 15 minutes. When cool enough to handle, peel them, discard the seeds, and place the peppers in a blender or food processor.
- Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1–2 minutes. Remove the skillet from the heat and stir in the basil. Transfer the mixture to the blender with the bell peppers. Add the vinegar, salt, and pepper; process until smooth. Yields 1/4 cup per serving.