Roasted Red Pepper-Vinegar Sauce

Name: Roasted Red Pepper-Vinegar Sauce
Yield: Serves 4 (Makes about 1 cup)
Ingredients: 3/4 cup, jarred roasted red peppers, rinsed and patted dry; 2 , jarred hot cherry peppers, stems removed; 2 , garlic cloves, peeled; 2 teaspoons, dried rosemary, lightly crushed; 2 , anchovy fillets, rinsed and patted dry; 1/2 teaspoon, Salt; 1/8 teaspoon, pepper; 1/4 cup, water; 2 tablespoons, white wine vinegar; 1/3 cup, extra-virgin olive oil; 2 tablespoons, minced fresh parsley

21 comments

By Andrew Janjigian

Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

Vegetables

Quick

Sauces

Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive oil round out the flavors. This sauce is an excellent accompaniment to lean meats such as pork chops or chicken breast.

SERVES4 (Makes about 1 cup)

TIME15 minutes

has video

WHY THIS RECIPE WORKS

This is a members' feature.