Roasted Red Pepper Sauce

Course : Sauces
Serves: 12
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1 tablespoon corn oil
3 tablespoons shallot
2 tablespoons garlic
1 medium arbol chile
1 tablespoon ginger
2 medium red bell pepper
1 cup low sodium chicken stock
1/2 bunch cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

Preparation / Directions:

Heat oil in a heavy skillet, over a moderate flame add shallots, garlic, and chile heat and stir for 2-3 minutes add ginger, red pepper, chicken stock, and cilantro bring to a boil, reduce heat, and simmer for 30 minutes remove and discard cilantro process in a blender or food processor to a smooth puree strain through a chinois season to taste with lime juice and salt cover and chill use as desired


Nutritional Information:

22 Calories (kcal); 1g Total Fat; (46% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 80mg Sodium

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