Peppers, Sweet

Roasted Green Pepper Sauce

This sauce goes well with broiled chicken, pork, veal chops, turkey, penne and other sturdy pastas.

4 medium green bell peppers
2 shallots
1 1/2 cups fruity white wine, such as Chenin Blanc, Riesling or Chardonnay
1/4 teaspoon dried thyme
1/4 teaspoon hot red pepper flakes
Salt and pepper, to taste

Place peppers on baking sheet. Broil about 4 inches from heat until skins char and blister, about 15 minutes. Turn peppers so they char evenly. Remove peppers and place in a paper bag until skins begin to loosen, about 10 minutes. Carefully remove from bag and using the tip of a paring knife, peel off skins. Remove and discard stem ends and seeds. Place peppers in the work bowl of a food processor fitted with a steel blade and puree. Set aside.

In a medium-size heavy saucepan, place shallots and whit wine and bring to a boil. Reduce heat to medium and cook, uncovered, until reduced to 1/3 cup, about 10 to 15 minutes. Remove from heat and add mixture to pureed peppers in the food processor. Add the remaining ingredients and process until well blended.

Return sauce to pan and keep warm until ready to serve, or store sauce, covered, in the refrigerator for up to 4 days.

Serves 6 to 8.

Source unknown.

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