Roasted Red Pepper Sauce

5 from 1 vote

This versatile, bright red sauce is a great way to showcase the flavor of sweet peppers.

Prep Time1

Active Time1

Total Time2

Course: Sauces

Cuisine: Mexican

Keyword: hot sauce, red pepper, sweet pepper sauce

Yield: cups

Calories: 423kcal

Author: 2 Cooks in the Kitchen

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.

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

You can add a couple hot red peppers if you want, such as red serranos, habañeros, or thai.