The Magic of Roasted Red Peppers
What a Difference a Pinch of Sugar Makes
A good sauce is the key to complement proteins, vegetables, all things. There are many recipes I keep with me and lean on often. This sauce is very versatile and can be used with all proteins and vegetables. It’s so bright and balanced and can be eaten on almost anything. I like it on toasted bread or on top of grilled chicken. I have always loved roasting red peppers. The smell of the char in the oven or on the grill is sweet and savory and so fun to develop with the addition of a nice vinegar or smashed garlic.
You can make delicious roasted red peppers as long as you have an open flame or a source of very high heat. I go back and forth between the broiler and my pizza oven (using my pizza oven when it’s too hot to have the broiler on in the kitchen). The goal is to get a very high heat char on the skin so it separates from the flesh so they are easy to peel. If the heat is too low the peppers begin to cook internally while charring making them harder to peel later on. So a hard char is key! You can use the flame on your gas burner too, but be careful…
I put the peppers on a sheet tray and blast them under a hot pizza oven or broiler. Once charred on all sides, I place them all in a large bowl and cover tightly with plastic wrap. This allows the peppers to “carry over cook” from the heat and steam while allowing their outer skins to separate. I let them cool completely so I’m not burning my hands whilst peeling. This is a great project for a friend or a little one while preparing the other ingredients for this sauce. I usually delegate to someone detailed and focused who will remove every seed, which I’m usually moving too fast to do myself. But a couple seeds won’t hurt (I don’t think)! When steamed peppers begin to cool and release all of the yummy pepper juice–do NOT throw it away. Try to keep it to add to the pepper vinaigrette.
A PINCH OF SUGAR
When guiding someone through this recipe–I love showing them the difference a pinch of sugar makes. Try this at home after the peppers are peeled and cut into strips or diced. In a bowl, add a pinch of sugar and salt to the peppers and taste. The salt and sugar balance the earthy, smokey peppers beautifully. Then you add your lemon juice and lemon zest and taste again. It’s amazing how a pinch of sugar and acid can bring new life and flavor to things.
INGREDIENTS
***A note with ingredients in all of my recipes–use what you have available if you need to substitute ingredients. Don’t like olives and capers? Leave them out. Can’t find white balsamic vinegar? Try using Moscato or Champagne vinegar instead. Balsamic vinegar would work too. The goal is to practice the balance of flavors. Like Samin Nosrat’s Salt, Fat, Acid, Heat–you can really see the benefits of all of those elements in this recipe.
In a large bowl combine all of the ingredients above and stir. Depending on desired spice level you can add in more heat with red chili flake. If serving with fish I usually add more lemon juice or zest. I love the added punch of flavor.
I added parsley in this recipe but ALL herbs can be used! This recipe can be used all year long, just tweak with seasonal herbs. Basil and Oregano in the summer; maybe try rosemary and marjoram in the winter.
This sauce can be made in advance and will keep for a few days. If making in advance wait to add in your fresh herbs until the day of. It will make a big difference in taste.
Add the sauce underneath your protein of choice. If serving with fish, I like to add to the flesh side of the skin and not on top to not loose the crispy skin we work so hard to achieve. But, with chicken, steak or vegetables I like to add liberally, all over.
Try this at home and let me know what you think!
XO!
Coco
Peppers are so underrated