"Ubiquity" Roasted Red Pepper Sauce

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This balanced vegan roasted red pepper sauce is my go-to sauce. Easy to make, a wonderful blend of different flavors, and ubiquitous in its application across foods.

Roasted Red Pepper Sauce Ingredients

• Red Bell Peppers
• Rice Vinegar
• Olive Oil
• Paprika
• Garlic Cloves
• Kosher Salt
• Black Pepper
• Adobo Sauce (from canned chipotles)
• Honey
• Red Onions
• Dijon Mustard
• Basil Leaves

How To Make Red Pepper Sauce

Cooking Considerations and Tips

Part of my Sunday meal prep ritual is to make up 2-3 sauces for the week or longer. This roasted red pepper sauce, like the other sauces in my repertoire, is the perfect solution.

The sauce is as addictive than Canes chicken tenders sauce, and much better for you.

The beauty of the sauce is that it really is the connector that brings all the ingredients of a recipe together.

Roasted Red Pepper Sauce Flavor Profile

The addictive flavor is created by balancing the many different components while also allowing the red pepper to be the foundation. Once you taste you will experience the smokey and earthy paprika, the mellow heat from the chipotle laced adobo sauce, the pungency and tanginess from the mustard and vinegar and the sweet from the hint of honey. They all play a role but as the conductor It's up to the chef to get them all into harmony.

MOOD MUSIC

Typically, there is one particular song I draw from when I'm cooking, but for this recipe I was inspired by Roy Ayer's entire "Ubiquity" Album. It has something for every mood and is just such a groovy, inspirational and uplifting work. It's one of my road trip go to's and takes me back to the days when albums had 6-8 strong songs with no fillers aka songs you skip.

Roasted Red Pepper Sauce Compatible Foods

I recently made hasselback sweet potatoes and topped them with the red pepper sauce. It made for a perfect combination.  See below for a list of other foods the sauce works well with:

• Any meat, poultry, or seafood
• Pasta
• Vegetables (celery, cauliflower, eggplant, tomatoes, etc.)
• Bread, crackers, pita chips, biscuits
• Grits
• Cheeses (feta, blue)
• Lunch/Dinner Bowls
• Eggs

Roasted Red Pepper Sauce Tips & Tricks:

• You can use jarred roasted red peppers, but make sure you drain them first.
• 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
• Use as a dip or sauce for mofongo, grilled shrimp or fried chicken wings.

Other Sauce Recipes

Chipotle BBQ Sauce

Tequila Hot Pepper Sauce

Jerk BBQ Sauce

Jerk Marinade

Zhug Sauce

Green Onion Vinaigrette

Haitian Pikliz Hot Sauce

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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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