Horseradish red pepper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Red bell peppers; roasted, peeled and seeded* |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Olive oil |
| 3 | larges | Garlic cloves; minced |
| 1 | tablespoon | Dijon-style mustard |
| 4 | teaspoons | Honey |
| 3 | teaspoons | Lemon juice |
| ¾ | cup | Heavy cream |
| 5 | tablespoons | Freshly grated horseradish |
| Salt to taste | ||
Directions
*NOTE: (Dave prefers to use a hand-held propane torch to roast the peppers.
It gives a bit of a smoky flavor and keeps the peppers firmer. Works very well for chile rellenos. You can use any method that you prefer.) Puree roasted peppers and sherry in food processor. Heat olive oil in medium-sized skillet over medium heat. Saute garlic for one minute. Stir in red pepper puree and stir constantly for about 3 minutes. Reduce heat to low and stir in mustard, honey and lemon juice. Mix well. Add cream and mix well. Increase the heat to medium and cook, stirring constantly, until sauce is hot but not boiling. Add horseradish and mix, taste and add salt.
Serve over grilled shrimp, fish, scallops or use as a sauce for pasta.
Always add horseradish last because when cooked drives off the volatile oil and diminishes the sharp bite of the root.
Enjoy! Judith Stone Mad Pepper Co. El Pass-o Cafe
Posted to CHILE-HEADS DIGEST by Judith Stone <madpepco@...> on Feb 21, 1998