Spicy Red Pepper-Chili Sauce

This is an awesome sauce that tastes delicious on Healthy Mushroom Croquettes, as well as many other foods.  Make it as sweet or hot as you like by altering the amounts of agave nectar and garlic chili sauce.  The roasted red pepper adds delicious dimension and is worth the time it takes to prepare.

 

 

Spicy Red Pepper-Chili Sauce Ingredients1 red bell pepper, roasted, peeled, and seeded

2 tbsp Rice Wine Vinegar

1/2 -1 tbsp agave nectar

1/2- 2 Tbsp garlic chili sauce, prepared

2 tbsp soy sauce

1 tsp Fish Sauce

If you have a gas range, turn the burners on high and place the peppers directly onto the grates.  Using tongs, turn the peppers until evenly charred.   If you have an electric range, broil the peppers with the oven door slightly ajar.  The grill is, of course, the best option if it’s already hot.  Once black and blistered all around, peel off the skin.  If the peel doesn’t seem loose enough, place the pepper in a bowl and cover the bowl with a plate or plastic wrap.  The steam from the peppers will condense and help facilitate peeling.  Remove skin from the pepper and cut open to remove seeds and stem.  Add pepper to blender along with vinegar, agave nectar, chili sauce, soy sauce and fish sauce.  Puree ingredients until smooth.  Serve over Healthy Mushroom Croquette or other foods you want to taste terrific.  Makes ¾ cup.

 

 

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