This reduction, with its intense red pepper flavor,
is a great sauce for chicken and fish.
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.
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