This puree is not a sauce in itself. But add it to mayonnaise, sour cream, whipped cream, sabayon, olive oil, or butter, or whisk it with stock and butter, and you will have countless versatile sauces for salads, grilled fish, poultry, meat, and soup.
This is a basic method for roasting peppers. For strips or dice of roasted peppers, follow the recipe but instead of pureeing, cut the peppers as needed.
For a really colorful effect and more complexity of taste, make separate but similar sauces out of the red and yellow purees, and use them together on the same dish.
Rub the peppers with the oil and put them in a baking pan. Cover with aluminum foil and
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.
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