Ingredients:

  • 6 piquillo peppers
  • 1 small onion, thinly sliced
  • 1 clove garlic, smashed
  • 1 tablespoon J. Olive Co. EVOO of a Spanish varietal
  • 1/2 cup chicken stock

Directions:

  1. Sauté onion until translucent.
  2. Next add garlic and piquillo peppers.
  3. Add pepper mixture to blender with chicken stock.
  4. Season with honey, salt + pepper to taste.
  5. Serve with Grilled Redfish. Enjoy!

Recipe courtesy of Alex Eaton of The Manship and Aplos

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