Red pepper sauce

When I have the opportunity to plan menus for family visits, there has to be something new... some unusual, untested treat that could earn its way to the list of old favorites.

The last visit was no exception. The main dish for our dinner together was pork loin - version #1 and version #2. The hands down favorite (thereby #1) was stuffed with kalamata olives. Version #2 was more beautiful - covered with a deep red paprika rub, stuffed with slivered garlic, to be served with Roasted Red Pepper Sauce.

Although roasting peppers is time consuming, it isn't difficult. I found beautiful peppers that roasted perfectly.


The sauce recipe was great... clear, easy to follow. All the ingredients simmered to the perfect consistency with beautiful rich color.


I fear that version #2 didn't really get a fair showing. After all that work, I forgot to serve the lovely red pepper sauce! Argh.

So, for those family members who want to sample what they missed, here's the recipe -

Roasted Red Pepper Sauce
Heat in a medium, heavy pan over medium heat:
2 tablespoons olive oil
Add:
1 1/2 cups chopped onion
Cook, stirring often, until lightly browned, 5-10 minutes. Stir in:
3 large red bell peppers, roasted
2 tablespoons minced garlic
1 tablespoon sweet paprika
1/4 teaspoon cinnamon
1/8 to 1/4 teaspoon ground red pepper
Cook for one minute more. Add:
1 1/2 cups beef stock and 1 cup water, or 2 cups water
Bring to a boil. Reduce the heat, partially cover, and very slowly simmer the sauce for about 1 1/2 hours. Puree the mixture in a blender or food processor. Season with salt and pepper.
Serve warm.

How could something requiring that much time and effort be forgotten? Must have been too much excitement and art and games and goats and horses and cousins and moms and dads and...

...but this one thing I do, forgetting those things which are behind, and reaching forth unto those things which are before, I press toward the mark for the prize of the high calling of God in Christ Jesus. Philippians 3:13, 14