I had my eye on a sweet bell pepper in the garden slowly transitioning to yellow. It still had a slight tinge of green but I decided to enjoy it before the insects did. I’ve done projects with green peppers and with red peppers, so maybe it was time for a yellow pepper project. There were banana peppers in the refrigerator and more in the garden. They were more of a lime green than they were yellow, but close enough to yellow for me. The color could be adjusted with a couple of carrots.
The deseeded peppers were sprayed with olive oil and broiled in the oven.
Parboiled carrots were also roasted in the oven… that is, until the baking paper caught fire. So much for avoiding scrubbing the pan!
Meanwhile onions and garlic were sautéed until they began to caramelize.
The caramelized onions and garlic, roasted peppers and carrots were puréed with a hand bender. White balsamic vinegar was added as needed for liquid.
At this point I still didn’t know which direction this would go or exactly how the sauce would be used. For seasoning I added Dijon mustard, salt pepper, nutmeg and allspice.
All of the peppers used were sweet and mild and that just didn’t seem right for a pepper sauce, so I added hot red pepper sauce for just a little warmth.
For a smooth sauce I ran it through a strainer to remove any tough bits of pepper skins.
One of the ways I used this yellow pepper sauce was in an angel hair pasta dish. Some of the sauce was stirred into the cooked pasta and other ingredients were added:
- red onions
- artichoke bottoms
- sun dried tomatoes
- fresh red chili pepper
- Mediterranean green olives
- cooked spinach
- fresh basil (added at the very end)
This pasta dish was so good we nearly devoured it all.
The little bit that was leftover I used in a scrambled egg dish for Faye’s breakfast. Once again there was enthusiastic approval.