This sweet sauce is a nice addition to a piece of salmon. See also my recipe Salmon With Red Pepper Sauce. Great way to use some of those sweet red peppers from your garden. I always made this in August and September when my peppers finally turned red. The sauce can be frozen…
Red Bell Pepper Sauce for Salmon
- 4 large red bell peppers, seeded and chopped
- 1/2 medium onion peeled and chopped
- 8 oz. dry white wine (Pinot Grigio)
- 8 oz. water
- 1 tbsp. white vinegar
- 2 tbsp. sugar
- 1 tsp. thyme, dried or 1 tbsp. fresh
- 3 bay leaves
- 1/2 tsp. white ground pepper
Puree the chopped peppers and onions in a food processor. Place in a large sauce pan. Add the rest of the ingredients and bring to a boil. Let the mixture cook down to about half for about 30 minutes. If the sauce thickens too much, add a little water to reach desired consistency.
Reduce the heat and add 1/2 tsp. baking soda to reduce the acidity of the peppers. The sauce will fizzle and bubble up. Let it cook for another 10 minutes. Adjust the seasonings with a little kosher salt if needed. This can be made the day before and reheated. Serve with salmon or swordfish.
Some of the many varieties of peppers that I grew…
Recipe by cooking with aunt juju
The finished sauce…
The following recipe was in Cuisine Best Holiday Recipes and was used as a dip for coconut chicken bites. Different from my old recipe but sounds good enough to try and might be better with chicken rather than salmon.
- 2 cups seeded and chopped red bell pepper
- 1 cup sugar (I probably would cut back on this amount)
- 1/2 cup rice vinegar
- 1 tbsp. fresh ginger, minced
- 2 tsp. red pepper flakes
- 1 tbsp. cornstarch
- 1 tbsp. cold water
Puree the peppers, sugar, vinegar, ginger and pepper flakes until smooth. Transfer mixture to a saucepan and simmer for 5 minutes. Combine cornstarch and water; whisk into bell pepper mixture and simmer until thickened, for a couple of minutes. Season with salt to taste and chill before serving.