I’m still tweaking this one, but I wanted to get it up there. I did my usual start with searching through my cookbooks and the internets for red pepper remoulades, found five or six that looked tasty and not containing a bazillion calories, then started tinkering.
My next rounds of tinkering will include stuff like Oyster sauce, or red wine vinegar (I think that will be better than Malt vinegar, but I was out, and I think the balsamic vinegar would be too strong). Maybe cider vinegar?
I’m also going to mess with the seasoning. I don’t want to go too heavy handed, but I think sneaking a tiny bit more Cajun in would be a good thing.
4 roasted red bell peppers (Recipe here.
1/3 cup roasted onion
2 tbsp malt vinegar
1 large clove garlic, chopped
1/4 cup vegetable or chicken broth. (OK to use Minor’s soup base).
1 scant tsp Dijon mustard
1 tsp Worcestershire sauce
Cayenne pepper to taste
ground black pepper to taste
3 or 4 shakes of Tabasco sauce
Add all ingredients to a food processor or blender or food chopper. Puree until it has the consistency of a sauce.
Put it on top of everything.
Suggestions for Usage
On top of….
Make it into a soup.
For that matter….
Use it instead of Ketchup… it’s that good.