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Gingered Pepper Sauce

SUBMITTED BY: Morton Salt 

"A robust colorful sauce packed with freshness that goes beautifully with salmon. Bell peppers, garlic, seasonings, and vegetable broth are pureed until smooth, then warmed before serving."
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PREP TIME  25 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 medium red peppers, seeded, roasted, skinned
  • 2 tablespoons Morton® Nature's Seasons® Seasoning Blend
  • 4 medium yellow peppers, seeded, roasted, skinned
  • 3 teaspoons ground ginger, divided
  • 1/2 cup vegetable broth, divided
  • 6 cloves Seasoned Roasted Garlic, divided * (see link below)
  • 4 tablespoons butter, cut into chunks, divided

DIRECTIONS

  1. In blender or food processor, puree red peppers with half of garlic, Morton Natures Seasons seasoning blend, ginger and broth.
  2. In small saucepan, over medium heat, cook and stir until mixture bubbles. Gradually stir in half of butter (or margarine) chunks until smooth. Keep warm until ready to serve or serve at room temperature.
  3. Repeat procedure for yellow peppers, using remaining ingredients.

FOOTNOTE

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Nutritional Information
Gingered Pepper Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 175

  • Total Fat: 12.1g
  • Cholesterol: 31mg
  • Sodium: 2460mg
  • Total Carbs: 16.8g
  •     Dietary Fiber: 3.7g
  • Protein: 2.6g

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