Red Pepper-Mango Sauce
Ingredients
Instructions
- Place peppers on a foil-lined baking sheet.
- Bake at 475° for 20 minutes or until peppers look blistered, turning once.
- Place peppers in a heavy-duty zip-top plastic bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
- Bring peppers, onion, wine, and 1/2 cup water to a boil in a heavy saucepan over high heat; boil 10 minutes or until liquid is reduced to 3 tablespoons. Stir in whipping cream; simmer, stirring often, 10 minutes or until thickened. Cool slightly.
- Process red pepper mixture, mango, and remaining ingredients in a blender until smooth, stopping to scrape down sides.
Nutrition & Diet Analysis (per serving)
267
kcal
13% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).