Best Yellow Bell Pepper Sauce Recipes

ROASTED YELLOW PEPPER SAUCE

Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

Ingredients

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams

PERUVIAN YELLOW PEPPER SAUCE

Peruvian Yellow Pepper Sauce image

Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.

Provided by Chocolatl

Categories Sauces

Time 35m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large yellow bell pepper
2 scallions, trimmed and finely chopped (white and green part)
2 garlic cloves, minced
1 jalapeno, seeded and minced
3 tablespoons olive oil
2 tablespoons distilled white vinegar (or more to taste)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper (or to taste)
salt and pepper

Steps:

Preheat grill to high.
Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
Transfer to a plate and let cool.
Scrape off the burnt skin. It's okay if you don't get all of it.
Stem and seed the pepper, and cut into 1" pieces.
Place pieces in a food processor or blender.
Add all remaining ingredients.
Puree to a smooth paste.
You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
Serve at room temperature.
Can be stored, covered and refrigerated, for up to 1 week.

YELLOW BELL PEPPER SAUCE RECIPE

Yellow Bell Pepper Sauce Recipe image

Provided by Ruthiek

Number Of Ingredients 9

Ingredients

2 large yellow bell peppers, roasted and peeled
1 large shallot, minced
2 garlic cloves, minced
1/4 cup white wine
Juice of 1/2 lemon
1/2 cup chicken broth
1 tablespoon cornstarch
1-1/2 ounces fat-free cream cheese
Salt and pepper

Steps:

Cut peppers into small pieces and place in blender jar. Add juices from peppers. Process until chopped. In small saucepan, heat shallot and garlic in white wine over medium heat a few minutes or until garlic is softened. Add to blender and blend with peppers until smooth. Add lemon juice, broth, cornstarch and cream cheese, and blend on high to mix well. Pour blended mixture into a small saucepan over medium heat and stir constantly 3 to 4 minutes or until sauce is thickened and hot. Season with salt and pepper. If sauce is not completely smooth, blend again. Use as directed.