Red Pepper Garlic Sauce

This sauce starts with something most recipes don’t ask for: a juicer. Fresh red bell peppers and garlic cloves get run through a juicer, producing a vibrant, naturally sweet liquid that becomes the entire base of the sauce.

The raw juice cooks down quickly in a skillet, then an arrowroot slurry thickens it into a glossy, pourable consistency. Red wine adds depth and a slight acidity, while finely chopped green onion brings a sharp, fresh finish stirred in off the heat.

A tiny amount of butter whisked in at the end is optional but adds silkiness and sheen. Just half a teaspoon rounds out the flavor without making it heavy.

Pro Tips

• Remove all seeds and white pith from the peppers before juicing. The pith adds bitterness that concentrates when the juice cooks down.
• Mix the arrowroot with cold water before adding to the hot juice. Arrowroot clumps instantly in hot liquid if added dry.
• Don’t overcook after adding the arrowroot. It thickens fast and can break down if boiled too long, turning the sauce thin again.
• This sauce pairs beautifully with grilled chicken, seared fish, or drizzled over roasted vegetables.

Variations

• Use a blender and fine mesh strainer if you don’t have a juicer. Blend the peppers and garlic with a splash of water, then strain out the pulp.
• Add a pinch of smoked paprika for a subtle smoky note.
• Swap red wine for balsamic vinegar for a sweeter, more tangy sauce.