Piquillo Pepper Sauce
A smooth, creamy sauce of jarred piquillo peppers, garlic and smoked paprika, sweet and smoky with very little heat. Spoon it over steak, chorizo or chicken.
Servings 5 servings (about 1/4 cup)
Calories 158kcal
Ingredients
- 1 jar piquillo peppers 8 to 10 ounces, with their juices
- 1 clove garlic minced
- 2 tablespoons olive oil divided
- 1 teaspoon smoked paprika sweet or hot
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Don't let it brown.
- Add the piquillo peppers and all of their juices. Simmer, uncovered, over medium-low heat, stirring now and then, until most of the liquid has cooked off, 5 to 8 minutes.
- Transfer to a food processor or blender, add the smoked paprika and process until smooth. Let it cool to room temperature, about 15 minutes.
- Scrape the puree into a bowl and stir in the cream and the remaining 1 tablespoon of olive oil until smooth. Season with salt and pepper.
Notes
Piquillos come in jars and cans, usually 8 to 10 ounces. A bigger jar works too; just add a little more cream and paprika to taste.
For more heat, use hot smoked paprika or add a pinch of cayenne.
Serve it at room temperature, or warm it gently over low heat without letting it boil. It keeps in a sealed container in the fridge for 3 to 4 days.
Nutrition
Calories: 158kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 194mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1227IU | Vitamin C: 41mg | Calcium: 18mg | Iron: 1mg