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Amberly Vahn

Savory Roasted Red Pepper Sauce

This savory roasted red pepper sauce is a vibrant addition to enhance your seasonal dishes made by roasting peppers and blending them with spices.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 large red bell peppers
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. red pepper flakes optional, for heat
  • 1 Tbsp. balsamic vinegar
  • ½ cup heavy cream optional, for a creamy version
  • Fresh basil for garnish

Equipment

  • Oven
  • Baking sheet
  • Blender
  • Skillet

Method
 

  1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and place the whole red bell peppers on it. Drizzle them lightly with olive oil and roast for about 25 minutes, until the skin starts to char.
  2. Remove the peppers from the oven and place them in a bowl, covering tightly with plastic wrap to trap the steam. Let them sit for about 15 minutes to help loosen the skin for easier peeling.
  3. Carefully peel off the charred skin once the peppers have steamed. Slice open the peppers and remove the seeds, then place everything into a blender. Add minced garlic, salt, black pepper, and red pepper flakes before blending until smooth.
  4. Transfer the blended mixture to a medium-sized skillet over medium heat. Stir in balsamic vinegar and let it simmer for 5–10 minutes to deepen the flavors. For a creamy version, add heavy cream and simmer for an additional 2-3 minutes.
  5. Remove from heat and garnish with fresh basil. Serve over pasta, as a dip for crusty bread, or drizzled over roasted vegetables.

Notes

Allowing the sauce to simmer enhances its complex flavors. It’s a reminder that patience in the kitchen often yields rewarding results.