Monday, June 18, 2012

Roasted Bell-pepper Sauce

Another recipe yoinked from my buffalo blog.

Roasted Bell-Pepper Sauce

Simple sauce, relatively cheap, and easy to make. Also involves food items that are frequently in season at the same time, so that’s a plus!  This sauce is GF, CF…a lot of F’s, really. It’s not nightshade free, however, and a lot of sulfite sensitive folks can't tolerate garlic, so leave that out if it's a problem. Still tastes great!

Roasted yellow bell pepper sauce, actually

Roasted Bell-pepper Sauce

1 roasted, peeled and deseeded bell pepper (I prefer yellor or orange, but red will work, too)
1 jalapeño pepper, deseeded and stem cut off
1 -3 garlic cloves, peeled
salt to taste
cilantro or parsley, chopped, to taste (optional)

1. Put the first 4 ingredients into a food processor and blend until smooth or until chunky, your preference. The texture will remain as the texture for the sauce.
2. Pour into a small sauce pan. If you are going to use cilantro or parlsey, you can add it now or wait until the sauce is completed to add.  The sauce tasted a bit more mellow without it, a bit sharper in my mouth when I added it. Heat on med/med-low until the sauce is heated through and fragrant. If you prefer a softer texture for the jalapeño peppers, you may wish to cook for a little longer.
3. Serve over GF pasta or fish (salmon is lovely with this).

For this recipe, I tend to use a small bell pepper and large jalapeño pepper. This makes enough sauce for 1 person, maybe 2, and the result is quite spicy with a little hint of sweet to it. My favorite dish with this so far has involved noodles made from yellow squash, with pieces of roasted salmon on top of that and the sauce over all.

Inspired by:

1. For those who want to thin out the sauce, or add volume, I would leave the original mixture in the  blender until it is very smooth. Then, a chicken or vegetable broth could be wisked in during heating. Any starch that you can tolerate could be added in the last minute or so of cooking to thicken it back up.
2. If you can’t tolerate anything from the Allium family (garlic, onions, leeks), I think you could substitute a little minced ginger for the garlic and the flavor would work all right. I've also left out the garlic completely and it worked just fine, with simply a different, less complex flavor.

SULFITE AND LOW SULFUR DIET - Leave out the garlic if you need no to low sulfites and sulfurous foods. I usually increase the spiciness to compensate.

LOW HISTAMINE DIET - Some people might have trouble with the longer cooking of roasting the bell peppers. If this is the case, I would recommend dicing the bell pepper and microwaving it briefly, then blending it up in a blender and cooking it briefly.

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