Roasted red pepper sauce
This roasted red pepper sauce is out of this world and worthy of a Michelin starred restaurant. Yet easy to make and loaded with nutrients.
Servings: 12
Calories: 57kcal
Equipment
Ingredients
- 2 ea red bell peppers (or 3/4 cup jarred roasted red bell peppers)
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1 tbsp tahini
- 1 tbsp white miso paste
- 1.5 tbsp red wine vinegar
- 1 tsp Aleppo pepper
- 1/4 cup water
Instructions
- Place bell peppers on a baking sheet and roast at 400F for 45 minutes, turning them regularly with tongs so they brown evenly.
- Place in a bowl and cover. Let cool for at least 15 minutes or until cool enough to handle.
- Remove the skin and seeds and place the flesh in the cup of your blender.
- Add all other ingredients. Blend until smooth.
- Serve immediately or refrigerate up to 3 days or freeze for future use.
Nutrition
Calories: 57kcal | Total Carbohydrate: 2g | Protein: 1g | Total Fat: 5g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 56mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 672IU | Vitamin C: 25mg | Calcium: 5mg | Iron: 1mg | Includes Added Sugar: 0g