(Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. I haven’t tried this with a non-dairy milk or cream yet, but I have a feeling it would still be super delicious as all the flavor really comes from the vegetables and tomato paste. Finely chop the roasted pepper, onion, and mince the garlic. This site uses affiliate links. You can buy them (usually sold in a jar) or you can easily make your own. Remove the pepper. Learn how your comment data is processed. Our motto is stay home and make something and we hope our site will inspire you to do just that. Wash and dry the lemon, lime, and orange. This site uses Akismet to reduce spam. Or you can prep the sauce over the weekend, save in a sealed container in the refrigerator, and use later in the week. http://charmainenyw.com, Oh yum! , Charmaine Ng | Architecture & Lifestyle Blog For milder flavor, remove. Wash and dry the peppers and slit them lengthwise into slivers. Store in a cool, dark place for 3 days. Cut in fourths. We make this vodka from a variety of California-grown hot and sweet peppers (jalapenos, Serranos, habaneros, red and yellow bell peppers) that build layers of sweet, savory heat. Once you remove them from the oven, place in a plastic bag (or reusable bag of some kind). It’s kind of like adding wine when you make risotto. I’m one of the rare ones who have never used vodka in cooking before! Enjoy and happy pasta making! This will make for an interesting dinner! ; When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. In a large sauce pan, add the butter and olive oil over medium heat. Slice bell peppers into long, thin strips. Cook the onion for 2-3 minutes until it softens well. Instructions Remove the stem, seeds and ribs from red bell peppers and discard. Get Pepper Vodka Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. It’s easy to make, filling, and there are probably about one million different ways to change up the sauce or other ingredients so it’s never boring. I wanted to share my favorite way to make a classic sauce: red pepper vodka sauce. Seal and let them steam for a couple of minutes. Sounds interesting. Once the pasta has cooked, reserve 1 cup of the pasta water and add it to the sauce. Remove the stem, inside veins, and seeds from the bell pepper. I find that broilers are all a little different, so keep an eye on them so they don’t burn. So don’t be afraid to make this on a weekend. Rub a little olive oil over a baking pan and place the peppers on the pan, cut side down. If you want to keep the sauce longer than a week, I’d recommend freezing it. And, this red pepper vodka sauce is good as a pizza sauce as well—my extensive research has shown this to be true. See the recipe card below for the full recipe. And watch videos demonstrating recipe prep and cooking techniques. This comes together quick! To infuse Vodka with hot peppers, do the following: Place a hot pepper (whole) in a mason jar. Say SHAZAM! I will sometimes add some kind of protein like veggie sausage or shrimp. Get Infused Vodka Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Is there anything better than a big plate of pasta? For Both Recipes: Clean bottle in warm sudsy water. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. If you’ve never had (or heard of) vodka sauce before, it’s typically an orange sauce made from tomatoes and cream and vodka gets added along the way to help bring out the flavors. The majority of the alcohol cooks out, but the addition of vodka or wine can add to the overall flavor of the dish. Answer: no! Once you have the pepper roasted and your other veggies chopped, it’s just a matter of cooking everything in a pan while your pasta boils. It’s packs a lot of flavor and not a bad amount of vegetables, too. I don’t know very many creamy sauces that I’d say no to. Slice the half of the Calabrian pepper into thin strips, lengthwise, until the entire half is cut into … But, you start with a roasted red pepper. You can store this sauce for up to a week in a seal container in the refrigerator. Allow the garlic to continue infusing until you find the perfect balance of flavor. Once they are just cool enough to handle, remove the bags and peel off the skins. xo. Then add the roasted pepper, garlic, and red pepper flakes. . Then stir in the cream and cheese. Rinse and dry. Begin with garlic alone and add the pepper once you get a nice garlic flavor. Avoid getting the juice near eyes. Taste the infusion every half hour (more often towards the end) until the spice is where you want it. A Beautiful Mess is a lifestyle blog founded by sisters Elsie Larson and Emma Chapman. More than the vodka, it’s really the cream that I love.