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If you like the roasted red peppers you have to try today's sauce. It's a delight.
We can use it as a sauce for any type of pasta, either short or long, and also to accompany meat or fish dishes.
In addition to the pulp of the roasted peppers bring a little bit of spreadable cheese and some anchovies. Go prepare the mixer because we will need it.
Table of Contents
Red pepper sauce
- ascen jimenez
- Kitchen: Modern
- Recipe type: sauces
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 peppers
- 2 anchovy fillets in oil
- 30 g of Philadelphia type cheese spread
- 20 ml of extra virgin olive oil and a little more to roast the peppers
- Sal Island
- Pepper
Preparation
We put the peppers in an oven-safe tray and pour a drizzle of oil and a little salt on each of the peppers.
We roast them at 180º for approximately 60 minutes, turning them after the first half hour.
Once roasted, we take them out of the oven and peel them after a few minutes. We put the pulp of the peppers in the glass of the mincer or blender.
Add the anchovies, the drizzle of oil, the spread cheese, a little salt and pepper.
We crush everything and adjust the salt and pepper if we consider it necessary.
And this is the result.
We serve as a sauce for pasta or to accompany some meat or fish.
More information - Roasted peppers with the aroma of rosemary