Sunday, October 16, 2011

Dairy and Gluten Free Three Pepper Sauce over Rice

This Three Pepper Sauce was the perfect thing on a chilly Fall evening.  I love that this sauce is naturally dairy and gluten free.  Lately I can't seem to get enough of hot peppers and cilantro!!  Maybe it is the colder weather which is making me crave hot and spicy foods?  I doubt that is the only reason as I LOVE hot and spicy foods.  The three peppers this sauce contains are red bell peppers, green pasilla chile peppers (poblano pepper), and serrano peppers.  I love the sweetness the red bell pepper adds while the green pasilla pepper adds a fruitiness which balance the heat provided by the serrano pepper.  We love to have this sauce over rice alongside either pork chops or chicken.



Three Pepper Sauce

1 tbs extra virgin olive oil
1 medium onion (red or yellow), cut into half moons
1 large red bell pepper, cut into matchsticks
1 large green pasilla chile pepper, cut into matchsticks
1 large serrano pepper, finely diced (remove ribs and seeds to reduce heat level)
3 cloves garlic, chopped
3 medium tomatoes, peeled and pureed
1/2 to 3/4 cup fresh chopped cilantro - divided
2 cups chicken broth (use vegetable broth to keep vegan)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp smoked paprika
salt & pepper
1 tbs corn starch mixed with a small amount of water
cooked rice

In a large skillet heat the olive oil.
Add the onion and saute until translucent.
Add the red bell pepper, green pasilla chile, serrano pepper, and garlic,
Continue to saute until the onions and peppers are tender.
Add the tomatoes, half of the cilantro, broth, cumin, coriander, smoked paprika, salt and pepper.
Simmer for 15 minutes.
Bring to a boil then stir in the corn starch slurry.
Cook until thickened.
Stir in the remaining cilantro just before serving.
Serve over hot cooked rice.

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