Roasted Red Pepper Sauce
This Roasted Red Pepper Sauce draws its inspiration from the sun-drenched shores of the Mediterranean. Known for its vibrant color and smoky sweetness, it elevates any dish it graces. This sauce seamlessly blends roasted red peppers, aromatic garlic, and robust olive oil, creating the perfect balance of sweet and savory.
Ingredients
- 4 whole red bell pepper organic, fresh and vibrant
- 3 cloves garlic peeled and minced
- 2 tablespoons extra virgin olive oil high quality
- 1 teaspoon balsamic vinegar
- 0.5 teaspoon sea salt to taste
- 0.25 teaspoon ground black pepper to taste
Instructions
- Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
- Wash and dry the red peppers, then place them on the prepared baking sheet. Roast for 25 minutes, or until the skins are blistered and blackened.
- Once roasted, transfer the hot peppers to a bowl and cover with plastic wrap. Allow them to steam for 10 minutes - this makes peeling the skins easier.
- Peel the skins from the peppers, remove seeds and stems, then roughly chop. Set aside.
- In a blender or food processor, combine the roasted peppers, minced garlic, olive oil, balsamic vinegar, sea salt, and black pepper. Blend until smooth and creamy.
Notes
For a smoky twist, add a pinch of smoked paprika. This sauce can be made a day ahead and kept in the refrigerator, enhancing its flavors.
Nutrition
Calories: 67kcalCarbohydrates: 1gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 292mgPotassium: 14mgFiber: 0.1gSugar: 0.3gVitamin A: 32IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
Did you give this recipe a whirl?Rate this Recipe !