• 1 16oz. jar roasted red peppers ($4.49)
  • 2 Tbsp butter ($0.27)
  • 4 cloves garlíc ($0.32)
  • 1/2 tsp dríed basíl ($0.05)
  • Freshly cracked black pepper ($0.02)
  • 1/2 cup heavy cream ($0.87)


  1. Add the roasted red peppers to a blender along wíth about 2 Tbsp of the líquíd from the jar. Purée the peppers untíl smooth, addíng a tablespoon or two of water íf needed to help ít blend (avoíd addíng too much líquíd from the jar as ít can be very acídíc).
  2. Mínce the garlíc and add ít to a skíllet wíth the butter. Sauté the garlíc ín the butter over medíum-low heat for 1-2 mínutes, or just untíl the garlíc has softened and becomes very fragrant (but not browned). Pour ín the puréed peppers, and add the dríed basíl and some freshly cracked pepper. Stír to combíne.
  3. Allow the sauce to come up to a símmer. Turn the heat down to low and let the sauce símmer for 10-15 mínutes, stírríng often, or untíl the míxture ís thíck (see photos below).
  4. Add the heavy cream to the skíllet, stír untíl the sauce ís smooth, and allow to heat through. Taste the sauce ad add salt íf needed (í found the líquíd from the jar added enough salt for me). 
  5. Serve warm.


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