Roast Red Pepper Sauce

I’m going to grill up some sea bass this week. Yup, that’s on my fourth of July list of things to make, and with that sea bass I will be making something red, something white, and something blue. Why should I be different from everybody else making red white and blue things lol. So, one thing that I enjoy with sea bass,  and which takes some prep time, is a roasted red pepper sauce.

Here’s what you’ll need:

  • 3 – 4 large red peppers
  • 1 small red onion quarterd
  • 3 tbsp olive oil divided
  • ½ tsp crushed red pepper flakes
  • 1 tsp minced garlic
  • ¼ cup red wine
  • 1 pint heavy cream
  • 1 tbsp tomato puree
  • 2 tbsp sour cream

Pre-heat oven to 450 toss peppers and onion with 1 tbsp olive oil on baking sheet. Roast about 20 minutes, until peppers have blistered and onion is golden brown. Romove peppers to a bowl, cover with plastic wrap, and let set about 20 minutes or till cool enough to handle. Remove skin and seeds, and place into food processor with roasted onion. Process until smooth. Set aside. In a skillet sauté crushed red pepper flakes and garlic in remaining 2 tbsp olive oil until garlic begins to brown. Deglaze with red wine and cook for 1 minute. Add pureed red-pepper mixture and simer 1 minute. Add cream and tomato puree. Bring to a boil reduce heat and simmer until mixture reduces by one third. Strain sauce and blend in sour cream.. season to taste…