Ingredients Jump to Instructions ↓

  1. 3 Red bell peppers (large)

  2. 2 tablespoons 30ml Olive oil

  3. 1/4 cup 15g / 1/2oz Coarsely-chopped onions

  4. 2 teaspoons 10ml Minced garlic

  5. 1 teaspoon 5ml Chopped basil

  6. 1 teaspoon 5ml Salt

  7. 1/8 teaspoon 0.6ml Cayenne

  8. Freshly-ground black pepper

  9. 2 cups 474ml Chicken stock

  10. 2 tablespoons 30ml Heavy cream

Instructions Jump to Ingredients ↑

  1. Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a pre-heated broiler 4 inches from element, turning to char all sides evenly.

  2. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Reheat on medium-low heat before serving.

  3. This recipe yields 2 cups of sauce.


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