Lars’s Red Pepper Sauce

A Little Personal History:

I wanted to come up with a Cajun red pepper sauce, once again Emeril to the rescue. Here’s my version. 

Description:

Ingredients:

• 1 red bell pepper, roasted and roughly chopped

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• 4 ½ tsp shallots, minced
• 1 tsp garlic clove, minced
• ½ tsp cilantro leaves, roughly chopped

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• 2 fresh basil leaves
• ½ tsp crushed red pepper
• ½ tsp Lars’s Cajun Blast Seasoning
• ⅛ tsp balsamic vinegar
  

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• ½ cup extra-virgin olive oil

Procedure:

1. Roast pepper, whole, either over an open gas flame, on your grill or in your oven on broil. Alternately, if you have a kitchen torch, you could roast it with the torch. Regardless, turn the pepper frequently, with tongs, till all sides are charred black.
2. Let blackened pepper rest until cool enough to handle, about 15 minutes.
3. Cut the pepper in half or quarters, peel or scrape the skin from the pepper, remove the seeds and stems and roughly chop. Add to food processor.
4. Mince shallots & garlic clove, chop cilantro and add to processor.
5. Measure remaining ingredients, except oil, and add to processor. Blend for 20 seconds, then add the oil through the feed tube in a steady stream and mixture is thick and smooth.
6. Transfer into container, tightly seal and store in the refrigerator for up to 1 week.

Advanced Preparation:

Tips, Notes, and Variations: