This puree is not a sauce by itself, but added to mayonnaise, sour cream, whipped cream, sabayon, olive oil, or butter, or mounted with stock and butter, it becomes a sauce for salads, soups, and grilled fish and meats prepared in countless ways. If you want dice or strips of pepper for salads, garnishes or sauces, follow the process up to the step to puree, then chop or julienne the peppers.
Rub the peppers with the oil and put them in a baking pan. Cover with aluminum foil and cook until soft, about 45 minutes. Remove from the oven and let stand, still covered, until cool.
Remove the skin from the peppers and discard the stems and seeds. Puree the peppers in a food processor and pass through a fine sieve or food mill.
© 1986 Jeremiah Tower. All rights reserved.