This is just a fun little sauce I came up with and have developed slowly, experimenting with seasonings and accompanying main dishes each time I make it. I think I’ve finally got it down and am ready to share.
The thing about this sauce is that it’s super simple and its the simplicity that makes it so versatile. I think this sauce is best served on top of a grilled hearty white fish like halibut or sea bass. However, I’ve also thrown it on top of shrimp tacos, used it as a sandwich spread, and have doubled the recipe to create a bisque-like base for seared scallops. I’ve even served it alongside some slow roasted potatoes as a kind of dipping sauce. The possibilities are truly endless once you’ve mastered this recipe.
A super simple and versatile sauce. A great accompaniment to any style of cuisine!
2 medium red bell peppers
1 large shallot, finely diced
1 tablespoon balsamic vinegar
1 teaspoon worcestershire sauce
1/4 cup red wine
Salt & Pepper to taste
Preheat oven to 400F
To roast the bell peppers, lightly coat them in olive oil, set them on parchment paper, and roast in the oven at 400F for 45 minutes.
Once the peppers are ready to come out of the oven, place them in a large bowl and cover with cling film. Let them rest for 5 to 10 minutes or until cool enough to handle. The peppers will sweat, making the skins easier to remove.
Remove the skins, the stem, and the seeds of the bell pepper.
Place the bell pepper meat inside of a food processor and set aside.
Lightly coat a small sauce pan with olive oil and preheat to medium-high on the stove top.
Sautee the diced shallot, with a good amount of salt, for about 5 minutes, or until they've turned brown and start sticking to the pan.
Deglaze the pan by adding the balsamic vinegar, worcestershire sauce, and red wine.
Continue to sautee, scrapping the bottom of the pan to release any burnt bits, until almost all the liquid has evaporated (leave about a teaspoon).
Place the shallots in the food processor with the red bell pepper.
Blend until desired consistency is achieved*.
Taste and add additional salt and pepper as needed.
Reheat before serving.
Blend less for a chunkier sauce. Blend more for a smoother sauce.