Basquaise Sauce

Submitted by Chocolatl

"This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 2-3 cups

ingredients

• 3 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 3 small red bell peppers, coarsely chopped
• 5 garlic cloves, peeled
• 4 tomatoes, coarsely chopped
• 1 bouquet garni
• 1⁄8 teaspoon red new mexico chile powder
• 1 teaspoon kosher salt
• 1⁄4 teaspoon white pepper
• 1⁄3 cup water

directions

1. Heat oil in a large saucepan over high heat.
2. Add onions, peppers and garlic.
3. Reduce heat to medium-high and saute until golden, about 10 minutes.
4. Add remaining ingredients and bring to a boil.
5. Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
6. Working in batches, transfer to a food processor or blender and puree until smooth.
7. This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.