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  • Roasted Red Pepper Sauce

    Monday, April 4, 2011

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    This sauce us super simple and yummy.  I typically serve it with white fish such as cod, halibut, and haddock but I think it would work equally well with chicken.

     © 2011 Nancy Granada Kindred Kitchen

    Roasted Red Pepper Sauce

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    1 Tsp. fennel seed
    6 ounces jarred roasted red peppers (preferably organic), coarsely chopped
    1/4 cup dry white wine
    1/4 tsp. of smoked paprika
    1/4 tsp. sea salt
    1/4 tsp. fresh ground black pepper
    Juice of 1/2 lemon
    1/4 cup extra virgin olive oil


    1. Heat a stainless steel saute pan over medium low heat.  Add the fennel seed and toast quickly, moving the pan constantly to avoid burning the seed (be very careful, fennel seed will smoke/burn quickly)

    2. Remove pan from heat and add peppers, return to heat and add wine, paprika, salt and pepper.  Cook over medium heat for a couple of minutes

    3. Pour mixture into a blender.  Add the lemon juice and blend on puree until smooth

    4. With the blender on puree, slowly stream in the olive oil until the sauce turns orange red in color and thickens slightly

    Serve as an accompaniment to white fish or chicken


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