Recipe: Red Bell Pepper Sauce

home | register | sign in | site map | help

	Collection Recipe
	Users > treinhart > Culinary Institute of America > CIA Restaurants > Red Bell Pepper Sauce

Red Bell Pepper Sauce

4 oz		Butter, whole
12 ea		Red Bell peppers, average size
12 ea		Shallots, fresh
10 oz		Onion, sliced
10 cloves		Garlic, sliced
1 ea		Sachet
2 cups		Vegetable stock
1 quart		Heavy cream
1 Tbs		Chili powder
2 Tbs		Hot sauce
		Salt & pepper t.t.

Prepare a vegetable stock 1 day in advance.

Sweat the rough-cut peppers and shallots in butter until tender. Do not let them brown! Add garlic. Stir to combine.

Add the vegetable stock, sachet and cream. Simmer for about 30 minutes then add seasoning. Blend, strain and adjust the seasoning and consistency.

Servings: 1

Recipe Type

Sauce

Recipe Source

Source: Culinary Institute of America

Tools