Roasted Red Pepper Sauce
Servings: 30 servings
This sauce can top pizza, vegetables, sweet potatoes, grilled fish ... anything!
- 3 large red peppers
- 3 Tbsp olive oil divided
- 2 cloves garlic
- 2 medium shallots
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.
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