@shrinkrap, it’s a crapshoot each time I make it, but I usually roast red peppers (or use jarred) until well blistered. Chop them into large pieces. Sauté chopped onion and garlic, and then everything goes into a food processor and are whirled until as smooth as I can make it with some salt/pepper if needed (Aleppo pepper is good to give it a bit of heat but not overwhelming) and perhaps a tiny bit of apple cider vinegar for some tang. Some people add the “red pepper water” you get from roasting the peppers (or the jar), but I prefer a thicker sauce.
Then it’s into a pot to be heated, and stirred with a bit of heavy cream (you can forego the cream if you don’t want that type of sauce), and add a bit of grated Parm-Reg cheese, if desired. You can also add whatever fresh/dried herbs you like - basil, rosemary, or thyme are good ones…I have a tendency to lean towards dried basil.
Thank you @Presunto, and sorry for the confusion. This is an old thread that I ressurected because I used the last of the four pounds to these kofte. Back in 2018 folks had said to freeze some, and I just got around to getting it out of the freezer.
Thank you! What are you going for volume wise? Something you could simmer in, something they could “nap on”, or is it more of a dipping situation? Any thoughts on combining some tomato sauce with the pepper sauce? Husband likes “gravy” volume, but apparently not of the tomato variety.
I’m usually just making it for myself, so I usually just do a regular sized jar of roasted peppers (12 oz?) or 1-2 fresh ones. I’ve simmered in (which is where you might need additional liquid or tomato sauce) but I’ve also just used it as a bit of a napping situation over/under whatever I’m having. I’ve not thought about a dipping situation, but it would work with something like mozz sticks or chicken fingers for kids.
Anything left over, I freeze for later use. And yes - I’ve combined tomato and red pepper sauce with good results. For instance, I recall doing a Chicken Parm with a combination of red pepper/tomato sauce that came out quite nicely. So that would work for the “gravy volume” that your DH likes.
Bravo for awakening an old thread with relevant posts. Scanned through the old material and dug out some lamb mince from the freezer for lamb meatballs. Added small red peppers to my grocery curbside cart to give @LindaWhit’s sauce a try.
Heading back to Bermuda soon and may take advantage of good supply and prices for lamb to make a tangine.
I make my burgers in the elongated sausage shape. That way, they can be easily seared all around by rolling in the pan, I only need to buy one shape of bun (long roll), and leaving the hinge intact means less leaking of toppings/condiments.
I don’t only buy long buns. However, if I only happen to have hot dog buns at home and have ground beef for burgers, I will shape the burgers into torpedoes, in order to fit the bun better.
