Red Bell Pepper Sauce for Salmon

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
  • 1/2 tsp. baking soda to reduce acidity of the peppers

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.

Red Pepper Sauce for 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.

Recipe by

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