Roasted Red Pepper Sauce
This versatile, bright red sauce is a great way to showcase the flavor of sweet peppers.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 3 to 4 cups 1x
- Cuisine: Mexican
Ingredients
Units
Scale
- 8 roasted red sweet peppers.
- 3/4 cup Almonds
- 4 cloves Garlic
- Salt to taste
- Juice of one Lemon
- 1/2 cup oil
Instructions
- Roast the peppers on the grill to blacken the skins. Put them in a pot with a lid to steam while they cool. Remove the stems, seeds and skins and put them in the bowl of a food processor.
- Add the garlic, lemon juice, nuts and 1 tsp of salt to the food processor. Pulse until smooth.
- With the food processor running, add 1/2 cup of oil in a slow steady stream.
- Heat some oil in a pan over medium low heat and add the contents of the food processor. Cook, stirring frequently, for one hour.
- Serve immediately, refrigerate or freeze.
Notes
You can add a couple hot red peppers if you want, such as red serranos, habañeros, or thai.
Find it online: https://2cooksinthekitchen.net/roasted-red-pepper-sauce/