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Red Pepper Sauce

This sauce is from Susan Herrmann Loomis' book, FRENCH GRILL.


  • fat cloves garlic
  • grilled red bell peppers skin and seeds removed (Steam for twenty minutes in a closed paper bag after grilling, and then remove skin, slice, and take out seeds.)
  • Fine Sea Salt, Piment d’Espelette* or a blend of hot and sweet paprika


  • Bring 3 cups of water (750 mto boil in the bottom half of a steamer. Place the garlic in the steamer, cover, and steam until the garlic is completely soft, which will take 15-20 minutes. Remove from the heat. When the cloves are cool enough to handle, remove the skin.Purée the peppers and the garlic in a food processor, then transfer the purée to a medium heavy-bottomed saucepan and bring it to a simmer over low heat. Cook just until all of the pepper liquid has evaporated and the sauce has thickened, 8 – 10 minutes. Remove from the heat and season to taste with salt and piment d’Espelette. (Start with ¼ teaspoon each and add more as needed.) Set aside until needed. The sauce will keep for several days in the refrigerator and for up to three months in the freezer.