Roasted Red Pepper Sauce
Amazing flavors with Asian hints. Goes great with anything!
Ingredients
- 3 red bell peppers cut into large pieces
- 5 Roma tomatoes cut in quarters
- 1 TBS olive oil
- 1 tsp coriander
- 2 TBS garlic squeeze tube
- 1 large white onion diced
- 1 TBS ginger squeeze tube
- 1 tsp cayenne pepper or small jalapeño
- 1 14 oz can coconut milk
- salt to taste
- chopped cilantro garnish
Instructions
- Place the peppers skin side down onto hot BBQ. Grill to blacken/blister skin.
- Place tomatoes in a closed foil packet and place on BBQ to heat and cook.
- Heat the olive oil in a sauté pan and add coriander, garlic and onion and sauté for 4-5 mins. Add in the ginger and mix well. Add cayenne pepper and remove from heat.
- Put coconut milk in blender, add the roasted peppers and tomatoes, and skillet contents and blend into a smooth purée.
- Place purée back in the sauté pan. Season with salt to taste. Simmer on medium-low heat for 8-10 mins.
- Serve over tofu, salmon, other main protein and sprinkle with cilantro for garnish.