Tuesday, June 1, 2010
Spicy Grilled Red Pepper & Rosemary Sauce
2 large red bell peppers
1 red jalapeno pepper
3 Tbs plus 1 tsp extra virgin olive oil
1 Tbs balsamic vinegar
1 tsp crushed fresh rosemary
1/4 tsp Kosher salt
Make sure your grill grate is clean, to prevent the peppers from sticking. Place the whole peppers on the grill over direct heat. Cook on each side until the skin is charred on all sides. As each pepper is completely done, place it in a paper bag and close tightly to steam the peppers for about 10 minutes. Remove peppers from bag and rub off the skin to peel (it should come off easily after steaming, if you completely charred them) - use gloves to handle the jalapeno! Remove the stem from each pepper and cut lengthwise to remove the seeds (again, use gloves to handle the jalapeno).
Place the peeled and seeded peppers in a food processor or blender, then add the oil, balsamic vinegar, rosemary and salt. Puree until smooth. That's it!
PS: If you love the rich, robust flavor of roasted peppers, check out Dave's Gourmet Roasted Red Pepper Sauce and Nando's Roasted Reds Cooking & Grilling Sauce, both currently on sale at the Carolina Sauce Company!