Creamy Grilled Pepper Sauce

[Guest guest]

Creamy Grilled Pepper Sauce

 

6 red bell peppers or 10 finger-size mild red peppers

2 garlic cloves, peeled

1/2 cup tightly packed mint leaves

12 drops hot sauce

1 1/4 teaspoons salt, plus more if needed

1/4 teaspoon freshly ground black pepper, plus more if needed

1/2 cup extra-virgin olive oil, plus 1 tablespoon if needed

 

Heat grill to hot fire. Place the whole peppers on the grill and grill until

the skin is blackened and the flesh is soft, 15 to 30 minutes, turning every

few minutes. The peppers should almost be collapsing when done.

Remove to a bowl and cover tightly with foil (or place in large paper grocery

bag and close top). The steam will help loosen the skin. After about 20

minutes, uncover the bowl (or open the bag) and loosen the skin with your

fingers or paring knife.

Cut the peppers, scoop out the seeds, stem and any membrane and chop coarsely.

Place in a blender with garlic, mint, hot sauce, salt and pepper. Process until

smooth.

Slowly add 1/2 cup olive oil in a thin, steady stream and process until sauce

emulsifies. (You can use food processor, but a blender makes a creamier sauce).

Adjust seasoning and serve at room temperature with grilled shrimp or chicken,

or as dip for fennel or celery. If sauce thickens too much as it sits, stir in

1 tablespoon olive oil.

Makes 1 12 cups.

Calories per tbsp. 48, Fat 5 g, Carbs 2 g, Sodium 122 mg, Fiber 1 g.

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail