homegrown peppers – Twice as Tasty

Tomato sauce comes in so many variations that it’s easy to overlook equally delicious sauces that feature another nightshade: sweet peppers. I offer one version of a sweet pepper sauce this week in my Twice as Tasty column for the Flathead Beacon. I also explain why my recipe is merely inspired by romesco, which in Catalonia traditionally consists of mainly tomatoes and garlic underscored by mild ñora peppers but has been misrepresented as a roasted red pepper sauce by many American recipes.

Whatever you call them, sweet pepper sauces deserve as much attention as tomato ones—and are just as versatile. I’ve written about different ways to roast peppers for Taste of Home, but I typically make sauces with Grilled Sweet Peppers. The recipe in this week’s column includes nuts like romesco, and I typically make it in small batches to eat fresh. My Grilled Sweet Pepper Sauce recipe lacks nuts and garlic and freezes beautifully for quick meals all year.
Learn to make Romesco-Inspired Grilled Pepper and Almond Sauce

Heat does something magical to sweet peppers. Hold one over an open flame until the skin blackens, and the flesh becomes even sweeter as it softens. There are many ways to achieve this affect, but as I explain this week in my Twice as Tasty column for the Flathead Beacon, using a grill is my favorite.

I’ve written about those many ways to roast sweet peppers for Taste of Home; you can learn about the different techniques in this article. But I have a soft spot for throwing them on the grill. This is especially true when I’m roasting several pounds at a time to turn into Grilled Sweet Pepper Sauce. Still, even if I’m roasting just one or two peppers for pasta and savory pancakes, I typically grill them in advance alongside another grilled meal or with a batch of vegetables because of the speed, ease, and other reasons I explain in this week’s column.
Learn how to grill sweet peppers