Roasting the peppers adds a smoky flavor note to this sauce. This is good on pasta or as a spread for hot garlic bread.
You can do this with either Red or Yellow peppers. Or you can do one of each and process them separately into red and yellow sauces.
First you need to roast the peppers. I use a grill on gas stove but an outdoor (gas or charcoal) grill works even better. If you are grill-less you could roast them under the oven broiler but it will be tricky getting an even roasting that way. Either way you want to roast the peppers until they are blackened evenly all around and starting to soften.
Place the peppers in a plastic bag or in a bowl covered tightly with plastic wrap. This holds moisture in and "steams" the pepper. At least 10 minutes is needed to loosen the skin on the peppers, sometimes more. When you can easily remove the skin peel it off under running water and remove the stem & seeds. If you leave a few flecks of blackened skin on the pepper it will add a smokier taste to the sauce but don't over do this, it would taste "burnt". Roughly chop the peppers and place them in a small saucepan.
Add the white wine and shallots to the pan and bring it to a boil. Then turn the heat down and let it simmer for about 20 minutes to completely cook the ingredients. You may need to add a bit more wine to keep the pan moist and the peppers from sticking.
When everything is cooked put the contents of the pan in a food processor (or blender) and zap it into a puree. It can be a bit coarse if you wish but shouldn't be chunky.
Adjust the flavor with salt, white pepper, and red wine vinegar until you have a slightly tangy sauce with a slightly smoky odor.
Serve this over pasta and top it with grated parmesan cheese. If you chose to make a red and yellew version you can place the sauce side-by-side on the pasta before sprinkling on the cheese. A few shreds of green onion or basil make a nice garnish for this dish.
Adapted from recipe by Chris Smith, "The Diabetic Chef"
This makes 4 (1/2 cup) servings each containing:
Cals: 39, FatCals: 2, Total Fat: 0g
Chol: 0mg, Na: 151mg, K: 226mg
Total Carbs: 7g, Fiber: 1g, Sugars: 0g
NetCarbs: 6g, Protein: 1g
I did this in both red and yellow versions then servied it with pesto in linguini. It made a spectacular dish.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 4|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 75.6mg||3 %|
|Potassium 132.1mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.1g|
|Protein 0.7g||1 %|
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Calories per serving: 20
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