ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Pepper-Garlic Sauce

Yield Makes 1 1/2 cups

Ingredients

  • 5 red bell peppers
  • 2 tablespoons butter or margarine
  • 5 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Place bell peppers on an aluminum foil-lined baking sheet.

  2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered.

  3. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into quarters.

  4. Melt butter in a large skillet; add roasted pepper and garlic, and saute until garlic is tender. Stir in wine, salt, and pepper. Cook, stirring occasionally, until liquid is reduced by half (5 minutes). Cool slightly.

  5. Process in a blender until smooth.