Recipe adapted from Bobby Flay.
I found this recipe last summer and immediately fell in love with the fresh zingy taste and vibrant color it added. It defiantly accents a dull colored dish. It’s important to use yellow bell peppers here so when they are combined with the cilantro the sauce is a bright green color. As a chef, I am sometimes obsessed with colors and presentation. I adapted it by adding a spicy element of jalepeno but it can, of course, be omitted for those who like it milder.
I first served in over grilled fish, but since have served it with grilled chicken, beef, vegetables and even as a salad dressing.
- 2 yellow bell peppers, seeded and rough chopped
- 1 jalepeno, seeds removed or left in (depending on how spicy you like it), rough chopped
- 1 clove garlic, rough chopped
- 1 cup fresh cilantro leaves
- 1/4 cup olive oil
- 2 Tablespoons pine nuts (or almonds)
- sea salt to taste
- Place all ingredients in a food processor except olive oil and salt and puree until smooth. slowly add olive oil while food processor is running. season with salt. Serve or refrigerate.
- If sauce is too thick, add a few teaspoons of cold water.
A cup of bell peppers actually contain about three times as much vitamin C as an orange!