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Categories: Sauces and condiments, Vegetarian

Piquillo pepper sauce

Piquillo pepper sauce
Los Angeles Times

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware ... Read more

Total time: 5 minutes | Serves 8
Note: You can substitute regular roasted red peppers for the piquillos; just increase the amount of smoked paprika. .
  • 6 piquillo peppers
  • 1 large clove garlic, preferably green garlic, coarsely chopped
  • 1 tablespoon roughly chopped fresh flat-leaf parsley
  • 1 tablespoon good sherry vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 cup mayonnaise

Step 1Drain the piquillo peppers and wipe dry. Discard the seeds and any black charred spots. Place the peppers in a blender. Add the garlic, parsley, vinegar and paprika and puree the mixture until smooth.

Step 2Transfer the mixture to a small bowl and stir in the mayonnaise until smooth.

Each serving of 2 tablespoons:
112 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 11 grams fat; 1 gram saturated fat; 8 mg. cholesterol; 80 mg. sodium.
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