how to make gingery red pepper sauce
This sauce is magic because it jazzes up so many things! Add a tablespoon or two to whipped cream cheese and create a fabulous dip. Add to cooked pasta along with a few tablespoons of heavy whipped cream to create an unforgettable pasta sauce. Use as a marinade to take your grilled chicken up a notch in the flavor department. I make a batch, freeze it in small containers and add it to things as I need it.
Let’s make gingery red pepper sauce
- 2 red bell peppers
- A small bulb of ginger, about 1-inch long
- 4 small cloves of garlic, skin and inner sprout removed
- 2 generous tablespoons of tomato paste
- 3 tablespoons raw cane (or regular white) sugar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy or tamari sauce
Wash and slice the red peppers in half. Remove the stem and the seeded center in each half by making a v-shape slice around the stem and then removing it with your hands. Remove any leftover seeds and any white membranes within the pepper, which are bitter.
Quarter them.
Chop the pepper quarters up and place in a food processor.
Remove the skin from the ginger, chop it up.
Add the ginger to the processor. Add the remaining 6 ingredients.
Blend until smooth. Makes 1 ¾ cups.
