Roasted Red Peppers & Jalapeno Sauce

by Whiski Business on February 1, 2011

Ingredients for Roasted Red Peppers & Jalapeno Sauce

Pretty much what you’ll need—I forgot to put the parm cheese in the picture. Oops, sorry!

wine means happy

OH, this is a MUST! Not for the recipe, but for the cook!

A HAPPY COOK MAKES HAPPY FOOD!

I’m a happy cook almost always!

simmer away

Sauté shallots in olive oil, when tender and light brown add jalapeño, red peppers, chicken broth, spices and simmer away.

process till smooth

Process till smooth

yummy polenta

Yummy polenta! Coated with parmesan cheese and fried? Does it get any better?  Yes, with the RRP & J Sauce!

add some chicken

I also made some chicken to go along with. Nice compliment with the

RRP & J sauce.

Roasted Red Pepper and Jalapeño Sauce

With Fried Polenta

1 12 oz jar roasted red peppers

1 jalapeño (or less if you’re a pansy)

1 14 oz can chicken broth

2 Shallots

Juice of ½ lemon

½ cup half and half

1/8 teaspoon ground thyme

A pinch of red pepper flakes

2 tablespoons olive oil

18 oz tube cooked polenta

½ cup grated parmesan cheese

salt and pepper to taste

Heat oil in medium sized sauce pan on medium heat. Add chopped shallots. Cook until tender and lightly browned. While you’re cooking the shallots broil the jalapeño until the skin blisters and you can peel it. Take off the stem and remove seeds, chop it up. If you like a hotter sauce you can leave the seeds in. (I start with ½ the  jalapeño because I can add more to it later if I want it hotter, and NOoooo I’m not a pansy) Add desired amount of jalapeño to the shallots, along with the drained chopped red peppers, chicken broth, thyme, red pepper flakes, salt and pepper. Bring to a boil, cover and simmer for 15 minutes. Blend in either a blender or food processor. Add lemon juice and half & half. Taste for heat level, if you want it spicier now is the time to add more charred jalapeño, test the s & p levels (s & p = salt and pepper) Blend until smooth. Put it back in the pan to simmer while you fry up the polenta. If you want a thicker sauce make a paste of 1 tablespoon melted butter and 1 tablespoon flour and stir it in to the sauce to thicken it.

Heat oil in a frying pan on medium heat. Open up that tube of yummy polenta and slice into half inch thick rounds. Spread the parmesan cheese on wax paper and season with pepper. The cheese is salty enough. Coat the polenta rounds on each side with the parmesan cheese. Fry until nice and brown on each side.

Top with the outstanding Roasted red pepper and jalapeño sauce!

eric rick cleaning

My honey did the cleaning!! He’s so sweet!

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