Red Bell Pepper Sauce
Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.
sweet red bell peppers
seeds removed, quartered
white or blush, not red
minced, up to 2 tablespoons
fresh, minced, or 1/2 teaspoon dried
milk, skim, evaporated
up to 1/2 cup
Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil.
Reduce heat and simmer for 10 min or until peppers are tender.
While the peppers simmer, sauté shallotts in a little olive oil cooking spray.
Place peppers in a food processor or blender, reserving the liquid, and puree.
Pour purée in with the shallotts and add evaporated skimmed milk and basil.
Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use.
This can be re-heated in the microwave or over medium low heat on the stove.
Garnish with a sprinkling of parsley or a few basil leaves.