Chipotle red pepper sauce from The Best of Gourmet 1991 (page 127) by Gourmet Magazine Editors

  • red bell peppers
  • Worcestershire sauce
  • Show all ingredients...

  • EYB Comments

    Chipotle red pepper sauce can be made 2 days ahead and kept covered and chilled. Serve sauce warm or at room temperature. The ingredients and directions for this sauce are included in the recipe "Fillet of beef with chipotle red pepper sauce and mustard chive sauce."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chipotle red pepper sauce can be made 2 days ahead and kept covered and chilled. Serve sauce warm or at room temperature. The ingredients and directions for this sauce are included in the recipe "Fillet of beef with chipotle red pepper sauce and mustard chive sauce."

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