Roasted red bell pepper sauce

Published July 8, 2010 11:09AM (EDT)

(Serves 2)


  • 2 red bell peppers
  • 1 Poblano chili
  • 1 1/2 tablespoons butter or olive oil
  • 2 shallots
  • 1 leek, white and pale green section only
  • 3/4 cup chicken or vegetable stock
  • 1 tablespoon fresh thyme, stems removed
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste
  • 1/4 cup heavy cream


  1. Roast the red and poblano peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag, seal and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
  2. In a sauté pan over medium heat, heat the butter and add the shallots and leek. Cook for about 6 minutes, or until the shallots and leeks are translucent, stirring frequently.
  3. Add the stock and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)
  4. Remove from heat and let cool. In a food processor or blender, add the stock, red peppers, poblano chili, lemon juice, salt and pepper. Blend until smooth.
  5. Before serving, reheat sauce in a saucepan and stir in cream.

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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