ROASTED RED PEPPER SAUCE
About 1 ¾ cups
Serve this deeply flavored sauce with roasted or grilled meats, chicken, fish, or pasta.
Heat in a large heavy skillet over medium heat:
- 2 tablespoons olive oil
Add and cook, stirring often, until lightly browned, 5 to 7 minutes:
- 1 medium onion, chopped
Stir in and cook, stirring, for 1 minute:
- 1 ½ pounds red bell peppers, roasted, peeled, seeded, and coarsely chopped, or 2 cups jarred roasted red peppers, drained and chopped
- 2 garlic cloves, minced
- 1 tablespoon sweet paprika
- ¼ teaspoon ground cinnamon
- ⅛ to ¼ teaspoon cayenne pepper, to taste
Add:
- 1 ½ cups vegetable stock or broth
- 1 cup water
Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 20 minutes. Puree the sauce in a blender or food processor. Season to taste with:
- Salt and black pepper