Horseradish red pepper sauce

1 Servings

Ingredients

Quantity Ingredient
3 larges Red bell peppers; roasted, peeled and seeded*
¼ cup Dry sherry
2 tablespoons Olive oil
3 larges Garlic cloves; minced
1 tablespoon Dijon-style mustard
4 teaspoons Honey
3 teaspoons Lemon juice
¾ cup Heavy cream
5 tablespoons Freshly grated horseradish
Salt to taste

Directions

*NOTE: (Dave prefers to use a hand-held propane torch to roast the peppers.

It gives a bit of a smoky flavor and keeps the peppers firmer. Works very well for chile rellenos. You can use any method that you prefer.) Puree roasted peppers and sherry in food processor. Heat olive oil in medium-sized skillet over medium heat. Saute garlic for one minute. Stir in red pepper puree and stir constantly for about 3 minutes. Reduce heat to low and stir in mustard, honey and lemon juice. Mix well. Add cream and mix well. Increase the heat to medium and cook, stirring constantly, until sauce is hot but not boiling. Add horseradish and mix, taste and add salt.

Serve over grilled shrimp, fish, scallops or use as a sauce for pasta.

Always add horseradish last because when cooked drives off the volatile oil and diminishes the sharp bite of the root.

Enjoy! Judith Stone Mad Pepper Co. El Pass-o Cafe

Posted to CHILE-HEADS DIGEST by Judith Stone <madpepco@...> on Feb 21, 1998

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