Fire Roasted Red Pepper Sauce

This sauce evokes the warmth of coastal Sicily—roasted red peppers, toasted almonds, tomato, and herbs blended into a velvety emulsion. A hint of Calabrian chili adds subtle heat while olive oil lends richness.

(Side note: Prepared for the Black Star Farms Dinner during Detroit: The City of Chefs III.)

Yield: About 1½ cups (serves 6)

Ingredients:

2 red bell peppers, fire roasted, seeded and peeled

¼ cup blanched almonds, toasted

1 small garlic clove

1 tablespoon tomato paste

2 tablespoons fresh basil leaves

2 tablespoons flat-leaf parsley

2 teaspoons Red Truck Cherry Vinegar (or red wine vinegar)

¼ cup extra virgin olive oil

1/2 teaspoon Calabrian chili paste (reduce for mild heat)

1 teaspoon sea salt (adjust to taste)

Method:

Combine all ingredients except olive oil in a blender and purée until smooth.

Slowly stream in olive oil to emulsify.

Adjust salt and spice to taste. Serve warm beneath the Pistachio–Cavolo Nero Medallions.

Serving Notes:

Serve under Pistachio–Cavolo Nero Medallions with Michigan Cherry Agrodolce. Or, drizzle over Roasted Autumn Vegetables. Also works as a base for pasta or grains.

Tags: plant-based, Sicilian, Mediterranean, sauces, Chef George Vutetakis