2 Tbsp Sherry Vinegar
4 Tbsp Extra Virgin Olive Oil
1/2 Cup Water
1/2 tsp Sugar
4 ea Red Bell Peppers
Procedure:
1. Preheat the oven to broil.
2. Wash the peppers and rub the entire skin with 1 Tbsp of olive oil. Roast peppers by placing directly under the broiler (or over the open flame of your range). Evenly char the exterior of the red pepper, rotating with tongs, until just slightly black and blistering. DO NOT OVER CHAR. Place pepper in stainless bowl and cover with saran wrap to steam the peppers and separate the skin from the flesh. Begin gathering other ingredients.
3 Once the peppers are lukewarm, about 15 minutes, split in half with paring knife and scrape out seeds. Scrape off loose skin with paring knife. DO NOT RINSE AS IT WILL DESTROY THE DELICATE FLAVOR. Small fragments of skin do not impact the sauce negatively.
4. In a high-speed blender, combine the peppers, sherry vinegar, sugar and water. Puree until smooth and slowly drizzle in the Extra Virgin Olive oil until emulsified.
5. Keep the sauce warm until ready to serve
Recipe Type: Authentic4 Tbsp Extra Virgin Olive Oil
1/2 Cup Water
1/2 tsp Sugar
4 ea Red Bell Peppers
Procedure:
1. Preheat the oven to broil.
2. Wash the peppers and rub the entire skin with 1 Tbsp of olive oil. Roast peppers by placing directly under the broiler (or over the open flame of your range). Evenly char the exterior of the red pepper, rotating with tongs, until just slightly black and blistering. DO NOT OVER CHAR. Place pepper in stainless bowl and cover with saran wrap to steam the peppers and separate the skin from the flesh. Begin gathering other ingredients.
3 Once the peppers are lukewarm, about 15 minutes, split in half with paring knife and scrape out seeds. Scrape off loose skin with paring knife. DO NOT RINSE AS IT WILL DESTROY THE DELICATE FLAVOR. Small fragments of skin do not impact the sauce negatively.
4. In a high-speed blender, combine the peppers, sherry vinegar, sugar and water. Puree until smooth and slowly drizzle in the Extra Virgin Olive oil until emulsified.
5. Keep the sauce warm until ready to serve
Recipe Author: Executive Chef Jim Nuetzi
Restaurant: Capital Grille/Chef Jim Nuetzi
Source: https://www.thecapitalgrille.com/Facebook/Recipes/03-10_FB_Recipe.pdf