Try this Horseradish Red Pepper Sauce recipe, or contribute your own.
Suggest a better description*NOTE: (Dave prefers to use a hand-held propane torch to roast the peppers. It gives a bit of a smoky flavor and keeps the peppers firmer. Works very well for chile rellenos. You can use any method that you prefer.) Puree roasted peppers and sherry in food processor. Heat olive oil in medium-sized skillet over medium heat. Saute garlic for one minute. Stir in red pepper puree and stir constantly for about 3 minutes. Reduce heat to low and stir in mustard, honey and lemon juice. Mix well. Add cream and mix well. Increase the heat to medium and cook, stirring constantly, until sauce is hot but not boiling. Add horseradish and mix, taste and add salt. Serve over grilled shrimp, fish, scallops or use as a sauce for pasta. Always add horseradish last because when cooked drives off the volatile oil and diminishes the sharp bite of the root. Enjoy! Judith Stone Mad Pepper Co. El Pass-o Cafe http://www.beachdirectory.com/elpasso Posted to CHILE-HEADS DIGEST by Judith Stone
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 531 | ||
Calories from Fat: 364 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.4g | 54 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 122.3mg | 38 % | |
Sodium 367mg | 13 % | |
Potassium 223.3mg | 6 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 26.6g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 531
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