Name: Roasted Red Pepper-Vinegar Sauce
Total time: 15 min
Yield: Serves 4 (Makes about 1 cup)
Ingredients: 3/4 cup jarred roasted red peppers, rinsed and patted dry; 2 jarred hot cherry peppers, stems removed; 2 garlic cloves, peeled; 2 teaspoons dried rosemary, lightly crushed; 2 anchovy fillets, rinsed and patted dry; 1/2 teaspoon Salt; 1/8 teaspoon pepper; 1/4 cup water; 2 tablespoons white wine vinegar; 1/3 cup extra-virgin olive oil; 2 tablespoons minced fresh parsley

Why This Recipe Works

Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive oil round out the flavors. This sauce is an excellent accompaniment to lean meats such as pork chops or chicken breast.

Before You Begin

Red wine vinegar or sherry vinegar can be substituted for the white wine vinegar, if desired.

Instructions

Pulse red peppers, cherry peppers, garlic, rosemary, anchovies, salt, and pepper in food processor until finely chopped, 15 to 20 pulses. Add water and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until fully incorporated. Stir in parsley.