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.
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
Salt and pepper
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.
Taste and adjust seasonings. Serve warm.