This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Ingredients
- 1 cup roasted red peppers (from water-packed jar)
- 1 cup reduced-sodium vegetable or chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves
- Salt and freshly ground black pepper
Directions
In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
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By giffin_12837519
Madison, 89
on June 10, 2010
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scratched the chicken broth
sauteed garlic and onion and added it to the sauce
melted in some cream cheese to thicken it up a bit
served with shrimp and pasta - delicious!
By jrc221_11517153
sicklerville, NJ
on March 08, 2010
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a great quick and easy topper for crab cakes
By polarmedia_12143162
Somerville, 61
on September 11, 2009
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Made per recipe instructions and found pretty bland. Sauteed some garlic, onions & fresh red peppers and mixed in, let simmer another 1/2 hour and much better. Garlic necessary...!
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