Red Pepper Sauce
Tags: Cajun Cuisine, peppers, sauces
A Little Personal History:
I wanted to come up with a Cajun red pepper sauce, once again Emeril to the rescue. Here’s my version.
Description:
Categories: | Sauce |
Servings: | ¾ cup |
Time: | – Preparation: 15 minutes – Cooking: 10 minutes |
Equipment: | BBQ grill or kitchen torch, cutting board and knifes, measuring cups and spoons, food processor, container and top |
Difficulty: | Easy |
Ingredients:
-
- 1 red bell pepper, roasted and roughly chopped
- 4 ½ teaspoon shallots, minced
- 1 teaspoon garlic clove, minced
- ½ teaspoon cilantro leaves, roughly chopped
- 2 fresh basil leaves
- ½ teaspoon crushed red pepper
- ½ teaspoon Cajun Blast Seasoning
- ⅛ teaspoon balsamic vinegar
- ½ cup extra-virgin olive oil
Procedure:
- Roast pepper, whole, either over an open gas flame, on your grill or in your oven on broil. Alternately, if you have a kitchen torch, you could roast it with the torch. Regardless, turn the pepper frequently, with tongs, till all sides are charred black.
- Let blackened pepper rest until cool enough to handle, about 15 minutes.
- Cut the pepper in half or quarters, peel or scrape the skin from the pepper, remove the seeds and stems and roughly chop. Add to food processor.
- Mince shallots & garlic clove, chop cilantro and add to processor.
- Measure remaining ingredients, except oil, and add to processor. Blend for 20 seconds, then add the oil through the feed tube in a steady stream and mixture is thick and smooth.
- Transfer into container, tightly seal and store in the refrigerator for up to 1 week.
Advanced Preparation:
Just make and store
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