Red Pepper Reduction

1              teaspoon olive oil

1              shallot, about ½ ounce

12            ounces red pepper juice, [about 2 pounds (4 medium peppers) juiced on speed 3]

2              tablespoons unsalted butter, cut into small cubes (optional)

Nutritional information per serving (1tablespoon) without butter
Calories 71 (20% from fat) • carb. 14g • pro. 2g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 17mg • fiber 1g

with butter (1 tablespoon)
Calories 122 (51% from fat) • carb. 14g • pro. 2g
• fat 8g • sat. fat 4g • chol. 15mg • sod. 6mg
• calc. 19mg • fiber 1g

Notable nutrients based on daily percentages:
Vitamin A 146% • Vitamin B6 34% • Vitamin C 719%

1. Put the olive oil in a small saucepan and place over medium heat. Add the shallot and sweat until soft, about 2 minutes.

2. Add the pepper juice and bring to a simmer. Allow the juice to simmer until reduced to about ¼ cup, 30 to 40 minutes. For a sauce with more body, whisk in the butter if using right before serving.*

 Note: Although thin, this sauce is very flavorful and stands very well on its own. However, if you prefer a thicker sauce without butter, make a slurry with one tablespoon of cornstarch mixed with water and whisk into the sauce, a little at a time, as it simmers until the desired consistency is achieved.