Sauces and Dressings

Roasted Red Pepper Sauce - 2 cups for slow cookers

Makes about 2 cups

Roasted Red Pepper Sauce - 2 cups for slow cookers

Makes about 2 cups

This versatile sauce provides a nice flavor kick to just about any dish.

Nutritional information per serving (2 tablespoons): Calories 26 (26% from fat)
carb. 3g
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 115mg
calc. 4mg
fiber 0g

Ingredients

  • 3medium red peppers (about 1½ pounds total)
  • 2teaspoons olive oil
  • 1large shallot, peeled and finely chopped
  • 2garlic cloves, peeled and finely chopped
  • ¾teaspoon kosher salt, divided
  • ½teaspoon freshly ground black pepper, divided
  • ½cup dry white wine
  • 1½cups chicken broth, low sodium
  • 2teaspoons honey

Preparation

  1. 1.Put the peppers on the rack in the cooking pot of the Multicooker. Cover and set to Brown/Saute at 400°F. Roast peppers for about 1 hour, turning them every 20 minutes. After an hour of roasting, turn unit off and let peppers rest in the Multicooker with cover in place for about an hour to cool and to allow the skins to loosen.
  2. 2.Once peppers have rested, remove and discard skins and seeds and roughly chop the peppers. Completely wipe out the cooking pot.
  3. 3.Put the olive oil in the cooking pot and set to Brown/Sauté at 350°F. Once the unit is preheated, add the shallot and garlic and sauté until soft. Stir in the peppers with ¼ teaspoon each salt and pepper; sauté for a few additional minutes.
  4. 4.Stir in the white wine and simmer until just about evaporated. Add the chicken broth and bring to a simmer. Reduce temperature to 200°F to maintain light simmer and cook for an additional 30 minutes.
  5. 5. Blend sauce either in a blender or transfer sauce to a deep and narrow vessel to blend with an immersion blender.
  6. 6.Add honey and remaining salt and pepper to taste.