Roasted Red Pepper Sauce
Servings: 30 servings
Calories: 19kcal
This sauce can top pizza, vegetables, sweet potatoes, grilled fish ... anything!
Print Recipe
Equipment
- blender
Ingredients
- 3 large red peppers
- 3 Tbsp olive oil divided
- 2 cloves garlic
- 2 medium shallots
Instructions
- Halve the peppers and discard seeds and membranes. Place the peppers skin side facing up on a sheet pan lined with foil. Turn on broiler and place sheet pan in on the second shelf, not the top shelf.
- Watch as the peppers char. They should be blackened, but not completely burned.
- Remove sheet pan from oven and put peppers in a bowl. Cover bowl tightly with cling wrap and let them steam for 10-15 minutes.
- While the peppers steam, sauté the chopped onions and shallots in 1 Tbsp olive oil until translucent.
- Remove peppers from bowl and peel charred bits from peppers. Discard it.
- Place peppers, onions and shallots in the blender with the other 2 Tbsp olive oil. Blend until velvety smooth.
- Store in a jar or squirt bottle, refrigerated, for up to a week. This sauce freezes beautifully in ice cube trays.
Nutrition
Calories: 19kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 21mg | Calcium: 2mg | Iron: 1mg