Roasted Red Pepper Pesto w/ Sun-Dried Tomatoes Featuring Signature All Natural Chef Blend Habanero Hot Sauce w/ Crispy Pita Chips and Herbed Goat Cheese
This small bite packs an immense burst of flavors, pairing the sweetness from the peppers and sun-dried tomatoes, subtle spiciness of the habanero hot sauce and herbaceous acidity of the goat cheese. It’s simple, healthy and perfect for any party.
Roasted Red Pepper Pesto w/ Sun-Dried Tomatoes Featuring Signature All Natural Chef Blend Habanero Hot Sauce w/ Crispy Pita Chips and Herbed Goat Cheese
By: Chef Judson Todd Allen
Serves: 30 small bites
Preparation Time: 5 minutes
Cook Time: 5 minutes
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4 red bell peppers, roasted, peeled, and seeded
1/4 cup + 2 tablespoons olive oil
1/2 teaspoon lemon juice
3 garlic cloves
3 tablespoons Parmigiano-Reggiano cheese
1 teaspoon red wine vinegar
2 tablespoons parsley, finely chopped
1 tablespoon capers
1/4 cup Judson Todd Allen All Natural Chef Blend Habanero Hot Sauce
1/2 cup basil leaves
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Preheat oven to 500 degrees. Place whole peppers on a sheet pan and add 2 tablespoons of oil to them. Place in the oven for 40 minutes or until skins are wrinkled and charred. Remove peppers from the oven and add them to a Ziploc/air-tight bag. Let sit for about 25 minutes. Remove stem and seeds and peel skin.