Roasted Red Pepper Sauce - 3 cups for food processors

Makes about 3 cups Approximate preparation time: 90 to 100 minutes, including roasting and resting peppers


No servings information available


3 pounds red bell peppers (approximately 8 medium peppers) 8 garlic cloves, unpeeled 2 shallots (about 1 ounce), finely chopped ½ tablespoon unsalted butter 1½ teaspoons extra virgin olive oil 3 tablespoons white wine 1½ cups chicken stock or broth ½ teaspoon fresh lemon juice ¼ to ½ teaspoon kosher salt freshly ground black pepper

Nutritional information

Nutritional information per serving (½ cup): Calories 100 (24% from fat) | carb. 17g | pro. 3g | fat 3g | sat. fat 1g | chol. 3mg | sod. 233mg | calc. 27mg | fiber 5g


Preheat oven to 425°F. Line a baking sheet with parchment paper. Place half of the peppers on a prepared baking sheet with the garlic. Roast in oven for 20 minutes. Remove the garlic cloves and place in a small heatproof bowl. Return tray to oven and continue roasting peppers for an additional 30 minutes, flipping the peppers a few times so that they are evenly blackened. Once the peppers are charred all over, place them in the bowl with the garlic and cover tightly with plastic wrap. Allow the peppers to cool and steam so that their skins become loose, at least 30 minutes. Once cool, peel the skins off the garlic and each pepper and remove seeds. Reserve cleaned peppers with peeled garlic cloves. (It is possible to store the peppers and garlic together in a plastic food storage bag overnight.) While the peppers are roasting, cut the remaining peppers into 1-inch pieces. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor, add the shallots and pulse to chop, remove and reserve. Add the raw pepper pieces and pulse to roughly chop. Put the butter and olive oil together into a large sauté pan over medium heat. Once the butter melts, add the chopped shallots; stir and sauté for about 2 minutes to soften, not picking up any color. Stir in the chopped raw peppers. Reduce heat to low and cover with lid. Allow peppers to sweat for about 30 minutes, stirring occasionally. Peppers are done when they are soft. Remove lid from pan and increase heat slightly. Add the white wine and stir until liquid is mostly evaporated, about 2 minutes. Add the chicken stock, bring to a steady simmer, and allow to reduce by half, about 5 minutes. Put the cooked peppers and the reserved roasted peppers and garlic into the work bowl. Add the lemon juice, salt and a pinch of pepper; pulse 2 to 3 times and then process for about 40 seconds, until ingredients are well blended. Taste and adjust seasonings accordingly.