Eggless Provencal Rouille Hot Red Pepper Sauce Recipe
Eggless Provenqal Rouille Hot Red Pepper Sauce tastes excellent in seafood soups. This Eggless Provenqal Rouille Hot Red Pepper Sauce condiment is equally good on steamed vegetables and as appetizer on toasts. Go for it!
Summary
Ingredients
2 tbs (30 ml) California Extra Virgin Olive Oil
10-oz container (300 g)
1 large red bell pepper, roasted, peeled, seeded and finely diced
2 tbs (30 ml) fresh garlic, very finely minced
1 pinch saffron, optional
1 tsp (5 ml) salt fresh ground pepper, to taste
Directions
In a stainless steel or glass bowl, whisk the olive oil into the Spectrum Spread.
Stir in the peppers and the garlic.
Stir in the saffron.
Season with salt and pepper.
Cover and refrigerate until ready for use.
This quick easy condiment is delicious in seafood soups, on steamed vegetables or as an appetizer spread thinly onto small toasts.
Stir in the peppers and the garlic.
Stir in the saffron.
Season with salt and pepper.
Cover and refrigerate until ready for use.
This quick easy condiment is delicious in seafood soups, on steamed vegetables or as an appetizer spread thinly onto small toasts.
