Roasted Red Pepper Sauce
Servings Prep Time
4 10minutes
Cook Time
45minutes
Servings Prep Time
4 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut red peppers into quarters and remove seeds.
  3. Remove skins of shallots and chop into quarters.
  4. Peel the garlic cloves.
  5. Using a pastry brush, brush peppers, shallots and garlic with some avocado oil and place on a baking sheet.
  6. Roast peppers, shallots and garlic in oven for about 45 minutes, until pepper skins begin to turn black.
  7. When the roasting is complete, peel the charred skin from the peppers and discard.
  8. Add peppers, shallots, garlic and remaining ingredients to a food processor and pulse repeatedly until sauce is desired consistency. I like it to be slightly chunky, but it will become very smooth is processed longer. If you want the sauce to be thicker, leave out the olive oil and add 1 tsp at a time until it’s the consistency you are looking for… if you want to use as a thinner salad dressing, add a bit more olive oil a tsp at a time.
  9. This keeps in the fridge for several days in a sealed container, so don’t be afraid to double or triple the recipe and eat it on EVERYTHING!

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