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When it comes to sauces that elevate a dish, few can rival the rich and vibrant profile of creamy roasted pepper sauce. This exquisite sauce is a delightful fusion of sweet, charred bell peppers and luscious cream, offering a tantalizing burst of flavor that enhances everything from pasta to grilled meats. Its appeal lies not only in its creamy texture and vibrant color but also in its versatility across various cuisines, making it a must-try for home cooks looking to add a gourmet touch to their meals.

Creamy Roasted Pepper Sauce

Discover the rich and vibrant world of creamy roasted pepper sauce, a versatile addition to elevate your meals. This sauce combines sweet, charred bell peppers with luscious cream, creating a tantalizing flavor that enhances everything from pasta to grilled meats. Learn the secrets to roasting peppers, sautéing aromatics, and achieving the perfect creamy texture. With fresh ingredients and customizable seasonings, this sauce is a must-try for any home cook looking to impress.
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Ingredients
  

3 large red bell peppers

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 tablespoons fresh basil, chopped (plus extra for garnish)

1 tablespoon balsamic vinegar

Optional: Red pepper flakes for a spicy kick

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the bell peppers in half; remove seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the skins are charred and blistered. Remove from the oven, cover with aluminum foil, and let steam for 15 minutes.

    Sauté the Aromatics: While the peppers are steaming, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Blend the Sauce: Once the peppers have cooled, peel off the charred skins and discard them. Add the roasted peppers, sautéed onion and garlic, heavy cream, smoked paprika, salt, pepper, balsamic vinegar, and fresh basil to a blender. Blend until smooth and creamy.

        Heat and Adjust: Pour the blended sauce back into the skillet over low heat to warm it through. Taste and adjust seasoning if necessary. If you like it spicy, add red pepper flakes at this stage.

          Serve: Once heated to your desired temperature, remove from heat and transfer to a serving dish. Garnish with extra fresh basil and serve warm.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings