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.
2large red bell peppersor jar of roasted red peppers, drained
1tablespoonrice vinegar
¼cupolive oil
2teaspoonspaprika
2garlic clovesminced
½teaspoonkosher salt
1teaspoonpepper
1tablespoonAdobo Sauce (from canned chipotles)
1teaspoonhoney
¼cupred onionchopped
½tablespoonDijon mustard
2basil leaveschopped
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
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