A simple roasted red pepper sauce that you can make in under 20 minutes, perfect for drizzling over anything roasted. Especially great over roasted fish or even as a quick gazpacho. Shelf Life: 5 days, refrigerated.
Note: This recipe combines store bought roasted red peppers and a fresh red pepper however, if you have the time, roasting your own peppers works as well! —Brittany Vera
Jarred Roasted Red Peppers
Extra Virgin Olive Oil
In This Recipe
Halve and quarter red peppers and onions (best for food processor).
Add all ingredients to the food processor. Salt/pepper to taste.