Simple Way to Tabasco Red Pepper Sauce

Roasted Red Pepper Cream Sauce

With almost 3x the yield of other pepper sauces, original red has up to 7x less sodium than competitors' sauces.

Recipe Summary Roasted Red Pepper Cream Sauce

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Ingredients | Tabasco Red Pepper Sauce

2 large red bell peppers

2 tablespoons minced garlic

¼ cup fresh basil

3 tablespoons extra virgin olive oil

2 cups half-and-half

¼ cup grated Romano cheese

4 tablespoons butter

salt and pepper to taste

Directions

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.

Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.

In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Info | Tabasco Red Pepper Sauce

prep: 30 mins cook: 20 mins total: 50 mins Servings: 8 Yield: 8 servings

TAG : Roasted Red Pepper Cream Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Creamy,