Red Pepper Sauce

Course Main Course

Prep Time 45

Author Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute

Ingredients

2 roasted red peppers
1 cup (250 ml) Beef Stock
¼ cup (60ml) finely diced onion
3 cloves of garlic
2 Tbsp. (30ml) Canola Oil
1 tsp. (5ml) Salt
½ tsp. (2.5ml) Ground Black pepper
½ tsp. (2.5ml) Rosemary dried or fresh

Instructions

Cut 2 Red peppers in half, remove seeds and stems, pan fry with the 1 Tbsp. of Canola oil on high heat until the outside begins to char, transfer to a pie plate and place in a 400 F (204C) and roast until soft (30-35 minutes).Place peppers in a bowl and wrap with cling film for 5 minutes (the steam created helps remove the skins). Peel peppers. Heat 1 tbsp. Of Canola oil with the onion, garlic and spices in a saucepan on Medium high, sauté until onions are translucent. Add the peppers and the beef stock, bring to a boil and simmer for 5 minutes, blend with a stick blender or food processor, keep warm.

Notes

COOKS TIP : Canned or jarred Roasted red peppers are a great time saver when making the Red Pepper sauce. Usually less expensive when the price of peppers climbs in the winter.