Ingredients for Quick Roasted Red Pepper Sauce
- red bell peppers
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup fresh basil leaves
- 1/4 teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- pinch of sugar (optional)
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How to Make Quick Roasted Red Pepper Sauce
- Preheat oven to 400°F (200°C). Roast red bell peppers until the skin is blackened and blistered (about 30-40 minutes).
- Once cool enough to handle, peel, core, and seed the peppers.
- Roughly chop the roasted peppers.
- In a blender, combine the chopped peppers, 2 cloves garlic (minced), 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/4 cup fresh basil leaves, and 1/4 teaspoon red pepper flakes.
- Blend until completely smooth.
- Season with salt and freshly ground black pepper to taste.
- Taste and adjust seasonings as needed. Add a touch more vinegar for tartness, or a pinch of sugar for sweetness, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
59g
Fat
1g
Carbs
7g