Saturday, March 28, 2009

Roasted Red Pepper Dipping Sauce


Trying to serve more healthy and calorie-conscious food after a week of overindulgence in Las Vegas, I decided to make oven-fried, panko crusted chicken for dinner, and with it, a roasted red pepper dipping sauce instead of the regular ketchup.

I love red bell peppers. Sweet, crunchy, and oh so sassy with their shapely and glossy red exteriors! I have a preference for wearing red myself, so I totally get it. In addition to being delicious and beautiful, red bell peppers are superfoods, chock full of antioxidants Vitamins A and C and disease-preventing phytonutrients.

While there is a little bit of sweet and sour here (and a little spicy from cayenne pepper), what shines through is the vibrant taste of red bell pepper. Good for you and tasty too.

2 tsp. olive oil
1/2 medium red or yellow onion, roughly chopped
2 cloves garlic, minced
1 jar (12 ounces) roasted red peppers, rinsed, drained, roughly chopped
1/4 cup dry white wine
1 tbs. sundried tomato paste (Amore brand)
1/4 teaspoon dried thyme
1/2 tsp. cayenne
Salt and pepper
2/3 cup chicken broth or more as needed
1 tsp. balsamic vinegar
1 tsp. sugar

Heat a pot over medium heat. Add 2 tsp. of olive oil and onion. Sweat onions five minutes or until translucent. Add garlic and cook for one minute.

Add red peppers and wine and let simmer for a few minutes, so that the alcohol burns off. Add the rest of ingredients, taking care with the cayenne if you don't like things spicy.

Transfer ingredients to a blender and puree. Add more chicken broth if you would like it to be a thinner consistency.

Taste and adjust seasonings. Serve warm.

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