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jar of roasted red pepper sauce with basil and garlic on a cutting board #redpepper #sauce www.foodfidelity.com

Roasted Red Pepper Sauce

This easy Roasted Red Pepper Sauce takes about 5 minutes to make. It is my "put on anything" go to condiment and compatible with pretty much all diets including vegan and gluten free.
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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Sauce
Cuisine: American
Servings: 2 cups
Calories: 335kcal
Author: Marwin Brown

Ingredients

  • 2 large red bell peppers or jar of roasted red peppers, drained
  • 1 tablespoon rice vinegar
  • ¼ cup olive oil
  • 2 teaspoons paprika
  • 2 garlic cloves minced
  • ½ teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon Adobo Sauce (from canned chipotles)
  • 1 teaspoon honey
  • ¼ cup red onion chopped
  • ½ tablespoon Dijon mustard
  • 2 basil leaves chopped

Instructions

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers
  • Place all ingredients into a blender jar.
  • Blend for 30-60 seconds on high speed, until completely smooth.
  • Serve immediately or store in the fridge for 1 week

Notes

  • Jarred roasted red peppers can be substituted for fresh red peppers. If using jarred they come already roasted so can be immediately placed in blender with all the other ingredients.
  • If you prefer to use as a dip, then use pulse blender settings until desired consistency is reached
  • Sherry or red vinegar make decent substitutes for rice vinegar. They are less sharp than most vinegars which is what you want in this recipe to keep the sauce balanced.
  • Store in refrigerator up to a week and freeze up to a month

Nutrition

Calories: 335kcal | Carbohydrates: 17g | Protein: 2g | Fat: 30g | Saturated Fat: 4g | Sodium: 2176mg | Potassium: 377mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4761IU | Vitamin C: 155mg | Calcium: 43mg | Iron: 2mg
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