This is a great basic sauce that can be used on fish, chicken or steak. I even took the leftovers, mixed them with a can of pureed tomatoes and some half and half to make a wonderful tomato soup.
Roasted Red Pepper Sauce
1 medium ONIOIN, diced (Sorry for the typo, Georgene!!)
3 cloves garlic, minced
1/2 cup chicken broth
1 jar of roasted red peppers
1/4 cup chicken broth for thinning in the blender
Saute onions and garlic in a few tablespoons of the chicken broth until onions are soft and translucent. Add in the red peppers (DRAINED) and the rest of the 1/2 cup chicken broth. Simmer and reduce broth by half. Put in blender or food processor (be very careful, this is hot) and pulse until a nice texture of smooth with some bits of chunk. Add the additional broth to thin to desired consistency.
I think I'll use some white wine next time.
2 comments:
Hey, great! I was wondering that I was going to put on my chicken tenders I am planning to cook this afternoon (for lunches next week)....and now I know! Beats the heck out of commercially prepared Alfredo sauce....AND I already have the ingredients!
Oops, it doesn't say what to do with the tomato!
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