Description
Roasted red pepper sauce is a vibrant and flavorful addition to your culinary repertoire. This easy-to-make sauce combines roasted red bell peppers with garlic, olive oil, and balsamic vinegar, resulting in a creamy texture that elevates any dish. Perfect for pasta, grilled meats, or as a dip, this sauce is sure to impress at your next gathering. Plus, it can be prepared ahead of time for convenient meal options throughout the week.
Ingredients
Scale
- 3 large red bell peppers
- 4 cloves fresh garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
Instructions
- Preheat oven to 425°F (220°C). Halve the red bell peppers, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until skins are blistered.
- Remove from oven and let cool slightly. Peel off charred skin.
- In a blender or food processor, combine peeled peppers, garlic, olive oil, balsamic vinegar, salt, and pepper. Blend until smooth and creamy.
- Taste and adjust seasoning if necessary. Store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 30g
- Calories: 90
- Sugar: 2g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: For added flavor, roast peppers over an open flame or add spices like smoked paprika or fresh herbs. This sauce can be made ahead of time; it tastes even better after a day as flavors meld together. Freeze leftovers in airtight containers for up to three months.