When served alone, this sauce can be made hotter and more exciting by including some chiles, fresh Provençal herbs (fresh thyme, marjoram, or oregano), chopped garlic, onions, or hot pepper sauce such as Tabasco. Roasted and peeled peppers have a more intense and complex flavor, but if speed is an issue, make the purée with unpeeled raw peppers and then strain out the peels (through a drum sieve is best) after cooking.
|sweet peppers of a single color|
|extra-virgin olive oil|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.