Roasted Red Pepper-Vinegar Sauce
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By Andrew Janjigian
Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive oil round out the flavors. This sauce is an excellent accompaniment to lean meats such as pork chops or chicken breast.
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WHY THIS RECIPE WORKS
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive oil round out the flavors. This sauce is an excellent accompaniment to lean meat...