No Prep Time Cook Time: 25 Minutes Yields: 4 Servings
I’m a huge fan of fire. In fact, when we first moved to Guatemala—before I even knew Spanish—I played with the neighborhood kids. The one thing we knew how to do was to light things on fire. I didn’t even know the Spanish word for “matches”…but I got by. Ya, fire has been a big part of my life.
So any chance I get to light a fire or grill something, I take it. This roasted red pepper sauce is the perfect opportunity. It pairs deliciously with any meat or any italian dish. I put it together for my chicken, bacon, and tarragon pinwheels.
Ingredients for Roasted Red Pepper Sauce
- 2 Red bell peppers
- 1/2 Lime
- 1/2 Tsp salt
Making the Roasted Red Pepper Sauce
Make it on a grill outside or on a grill pan inside. I opted for the grill pan inside since the mosquitos have already sucked a pint of my blood this week. Heat your grill pan on medium high heat and throw on the red bell peppers. You want to get them charred on every side so it adds that delicious flavor to the sauce.
Once you get a good bit of blackening, remove them from the grill pan and put them on a cutting board. Let them cool a bit before you remove the outsides from the seeds. You just want the outer flesh.
Add the bits of roasted red pepper to a blender and blend it down. Add the lime juice and salt. Make sure to get the sauce pretty smooth.
Finally, add it to a sauce pan for about 30 minutes and let it reduce. Keep it over low heat and stir occasionally. Once it’s thickened, serve it and enjoy it. This will yield about four servings of sauce.