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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen. Ingredients:
3 tablespoons olive oil |
1 medium onion, coarsely chopped |
3 small red bell peppers, coarsely chopped |
5 garlic cloves, peeled |
4 tomatoes, coarsely chopped |
1 bouquet garni |
1/8 teaspoon red new mexico chile powder |
1 teaspoon kosher salt |
1/4 teaspoon white pepper |
1/3 cup water |
Directions:
1. Heat oil in a large saucepan over high heat.
2. Add onions, peppers and garlic.
3. Reduce heat to medium-high and saute until golden, about 10 minutes.
4. Add remaining ingredients and bring to a boil.
5. Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
6. Working in batches, transfer to a food processor or blender and puree until smooth.
7. This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.
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