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

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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Ingredients
Cooking Instructions
  • 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

  • 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.