Smoked Red Pepper Sauce
This beautiful red smoky sauce is paired with Bobby Flay's Sixteen-Spice Chicken in the Mesa Grill Cookbook.You could use it to go with many different dishes including the Crab Cakes I tried them with. It is one of the workhorses of the Mesa Grill kitchen. Make up a batch and keep it in your refrigerator or freezer to go with your entrees.
Servings: 12
Calories: 98kcal
Ingredients
- 4 red bell peppers roasted, peeled and seeded
- 1/2 cup small red onion coarsely chopped
- 4 cloves roasted garlic peeled (or raw)
- 1/4 cup red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon dijon mustard
- 1 Tablespoon chipotle chile puree
- 1 pinch salt & pepper to taste
- 1/2 cup canola oil
Instructions
- Combine red peppers, onion, garlic, vinegar, honey, mustard and chipotle puree in a food processor or blender. Process until smooth, With the motor running, slowly add the oil and blend until emulsified. This sauce can be made 1 day in advance and refrigerated.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 98kcal