Red Pepper Garlic Sauce
Yield
2 cupsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
|
|
| 6 |
garlic
juice |
*
|
|
| 1 | tablespoon |
arrowroot flour
slurry |
|
| 2 | tablespoons |
red wine
|
|
| 1 | each |
scallions, spring or green onions
finely chopeed |
|
| ½ | teaspoon |
butter
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
|
|
| 6 |
garlic
juice |
*
|
|
| 15 | ml |
arrowroot flour
slurry |
|
| 3E+1 | ml |
red wine
|
|
| 1 | each |
scallions, spring or green onions
finely chopeed |
|
| 2.5 | ml |
butter
optional |
|
Directions
Cut peppers into quarters, remove seeds and white pulp.
Run through juicer.
Pour juice into small, low-sided skillet or sauté pan, whisk over medium heat until bubbling around edges.
Add slurry and cook, whisking to desired consistency; don't cook too long.
Whisk in red wine, remove from heat.
Add green onion, whisk in gently. If using, whisk in butter until blended; serve.
