This is a “fancy” sauce that pairs well with Fish and Chicken but can also be used as a dip. Depending on the price of heavy cream, you may want to make a double or quad order as this is really tasty and will last about 1~2 weeks in the fridge.
Ingredients:
- 8 oz jar Roasted Red Peppers
- 2 Tbsp Heavy Cream
- 2 Cloves Garlic
- 1/4 Cup diced Onion
- 1/4 Cup diced Zucchini
- 1 T Olive Oil
- 1 T Balsamic Vinegar
- 1 tsp Old Bay Seasoning
- 1 tsp Basil
- 1 tsp Parsley
- 1 tsp butter
- 1 tsp – 2 Tbsp Sriracha (depending on heat preference)
Directions:
- Saute Onions and Zucchini in a little bit of oil, for 3-5 minutes until tender. Add to food processor along with all other ingredients except Butter and Heavy Cream. Pulse until pureed.
- Add back into saute pan and heat over medium heat for 2-3 minutes. Add Butter and Heavy Cream and stir thoroughly until blended well.
- Serve over Chicken or Fish, or place in jar and allow to cool to use it as a dip for veggies or crackers.