This roasted red pepper sauce is incredibly easy and delicious. I used roasted, brined red peppers in a jar, but you can roast your own peppers and use those instead.
Use this delectable addition whenever you need to add some acid and zest to smokey, mellow meats like turkey or rabbit.
Roasted Red Pepper Sauce
1 cup roasted red peppers
1 cup organic chicken broth
1 Tbsp white wine vinegar
2 Tbp olive oil
1/2 Tbsp dried basil
organic sea salt
fresh milled pepper
Process all ingredients in a blender or processor. Bring to a boil and then allow to simmer for 10 minutes, stirring occasionally.
Makes 2 cups liquid. Refrigerate remaining.
Nutritional Information per 1/8 of the recipe (about 1/4 cup): Calories: 38, Carbohydrates: 1 g, Fiber: .5 g, Net Carbohydrates: .5 g, Protein: .5 g, Fat: 3.6 g
Oh, does this sound amazing! As usual! You know, Jamie, possibly thinned out some more it could be a wonderful soup! Or is my wild imagination stretching!?
I think you absolutely could! Or mix it with either a nice cream of tomato soup for some kick.
There it is again….YOUR delicious imagination hard at work! How do you do it?
Delicious! Thanks…I am going to try this for lunch!
Okay, so easy and so low in carbs, and I like roasted red peppers, but what do you do with it?
You can use it over anything that could use a smokey kick of acid, like turkey, fish, or rabbit. It’s good stuff.