Leave it to our friends at Louisiana Pepper Exchange to find a new way to deliver the ubiquitous cayenne pepper in a whole new way. Meet our new little friends: Pepper Purees. Little jars. Big BIG flavor. We love what these pantry staples do for our recipes. They’re not salsas. They’re not hot sauces. They’re way, way more. You’ll be adding these purees to so many dishes, you’ll wonder, how did you do without them? No need to wonder. Grab them all!
Time: 15 min
Serves 4-6Rating
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Loading...| Roasted Garlic Avocado Oil | |
| 1 cup small dices of andouille sausage | |
| 1 bell pepper, sliced | |
| 1/2 yellow onion, sliced | |
| 1/2 cup white wine | |
| 2 cloves garlic, minced | |
| 1 Tbl Cayenne Pepper Puree | |
| 1 package oaxaca cheese | |
| 1 cup shredded cheddar jack cheese | |
| Fresh diced tomato and sliced scallion for garnish |
| 1. | Preheat oven to 375°F. |
| 2. | In a cast iron set over medium-high heat, drizzle in Roasted Garlic Avocado Oil to cover the bottom. Add in the andouille and saute until browned and very crispy. Move to a plate. |
| 3. | Add the onion, bell pepper and celery to the skillet. Saute until softened and beginning to brown, about 5 mins. Add in the garlic and saute for 1 minute. Add the wine. Bring to a boil, reduce to a simmer and cook until it's evaporated. |
| 4. | Return the andouille to the pan and add the Cayenne Pepper Puree. Stir to combine. Add in the cheeses and move to the oven. |
| 5. | Bake until the cheese is melted and turning brown on the edges. Top with lots of fresh chopped tomatoes and scallion. Serve with tortilla chips, French bread or pita chips. |
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