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Red Pepper Garlic Sauce

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Submitted by johansen

YIELD

2 cups

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 2
6 6
GARLIC
juice *
1 15
TABLESPOON ML ARROWROOT FLOUR
slurry
2 3E+1
TABLESPOONS ML RED WINE
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopeed
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 58 10% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 8mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 1g
Vitamin A 38% Vitamin C 128%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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