Roasted Red Bell Pepper Bloody Mary Sauce Recipes
ROASTED RED BELL PEPPER-BLOODY MARY SAUCE
Provided by Abigail Kirsch
Categories Sauce Vodka Tomato Broil Horseradish Lemon Bell Pepper Winter
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- 1. Preheat the broiler.
- 2. Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit. Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides.
- 3. Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately. Allow the peppers to steam for 10 minutes. When they are cool enough to handle, slip off the skins and remove the stems and seeds. Rinse the bell peppers, pat dry, and set aside on paper toweling.
- 4. While the bell peppers cool, heat the oil in the saucepan over medium heat and sauté the onion until it is translucent, 3 to 4 minutes. Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes.
- 5. Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade. Process until the sauce is smooth. Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients. Season the sauce with salt and pepper to taste.
- Service
- Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it.
- Do-Ahead
- The sauce can be made a day in advance, covered, and refrigerated. Bring it to room temperature before serving.
- Preparation Time
- 10 minutes
- Cooking Time
- 15 minutes
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- Fire up your grill—gas, charcoal, wood, whatever you've got working for you—and place the bell and jalapeño peppers directly on the grill grates.
- If your tomatoes are small, you may want to put them in a grill basket; if they're larger grape tomatoes, place them directly on the grates as well.
- Grill the vegetables until the skin is good and charred, turning the veg as needed to make sure all sides get contact time with the grill. (Alternatively, you can roast whole peppers and tomatoes directly over a gas burner on the stovetop or under the broiler until the skin blackens and blisters.)
- Place the roasted red peppers in a bowl and cover with a lid or plate for 15 minutes. The steam released by the pepper will separate the skin from the pepper for easy peeling.
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