Red pepper garlic sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red peppers | |
| 6 | drops | Garlic juice |
| 1 | tablespoon | Arrowroot slurry |
| 2 | tablespoons | Red wine |
| 1 | Scallion top, chopped fine | |
| ½ | teaspoon | Butter (opt) |
Directions
Cut peppers into quarters, remove seeds and white pulp. Run through juicer. Pour juice into small, low-sided skillet or saute 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.