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:

1. 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.
2. Let blackened pepper rest until cool enough to handle, about 15 minutes.
3. 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.
4. Mince shallots & garlic clove, chop cilantro and add to processor.
5. 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.
6. Transfer into container, tightly seal and store in the refrigerator for up to 1 week.

Advanced Preparation:

Just make and store

Tips, Notes, and Variations: