Ingredients
Scale
- 3 red bell peppers
- 1 clove garlic
- 1 cup chicken or vegetable broth
- 1/2 teaspoon smoked paprika
- salt, to taste
- 1/4 cup cream
Instructions
- Place the peppers in the oven (alone or on a sheet pan) and turn the broiler to high. Broil the peppers until blackened on all sides, turning a few times, for about 10 minutes total.
- Place the blackened peppers in a zipper bag or a bowl covered with plastic wrap. Let sit for 15 minutes until you can handle them.
- When the peppers are cool enough to touch, remove the skins, seeds, and stems. Place the peppers in a food processor with the garlic and chicken stock. Puree the mixture until smooth, then transfer to a skillet.
- Turn the skillet to medium heat, and bring the sauce to a gentle bubble. Add a pinch of salt and the smoked paprika. Let cook, stirring, for 5 minutes. Turn the heat off and add the cream. Taste once more for seasoning and add more salt if needed.
- Serve the sauce with your favorite pasta or protein. Store in the fridge for up to 5 days. Enjoy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 6