Sauces and Dressings

Red Pepper Reduction

Makes about ¼ cup

Red Pepper Reduction

Makes about ¼ cup

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

Nutritional information per serving (1tablespoon) without butterCalories 71 (20% from fat)
carb. 14g
pro. 2g
fat 2g
sat. fat 0g
chol. 0mg
sod. 5mg
calc. 17mg
fiber 1gwith butter (1 tablespoon)Calories 122 (51% from fat)
carb. 14g
pro. 2g
fat 8g
sat. fat 4g
chol. 15mg
sod. 6mg
calc. 19mg
fiber 1gNotable nutrients based on daily percentages:Vitamin A 146%
Vitamin B6 34%
Vitamin C 719%

Ingredients

  • 1teaspoon olive oil
  • 1shallot, about ½ ounce
  • 12 ounces red pepper juice, [about 2 pounds (4 medium peppers) juiced on speed 3]
  • 2tablespoons unsalted butter, cut into small cubes (optional)

Preparation

  1. 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. 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.*
  3. 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.