Roasted Pepper Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 2¼pounds 4 large or 6 medium red peppers, roasted or grilled
- 2tablespoons extra virgin olive oil
- 1medium onion, finely chopped
- 2large garlic cloves, minced
- Salt to taste
- 1fresh basil sprig
- ¼teaspoon red chili flakes
Nutritional analysis per serving (4 servings)
138 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 3 grams protein; 647 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
- Step 2
Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.
- Advance preparation: This will keep in the refrigerator for a couple of weeks if you pour a film of olive oil over the top.
Private Notes
Comments
Unless vegetarianism is a goal, you can sneak in an anchovy or two while sautéing the onion. They dissolve away and don't leave any fishy taste or smell (unless you use too much). Best of all, the flavor profile goes to 11!
Capers make a nice addition to this.
Added both capers and anchovies, following other readers' advice. Served over black bean pasta.
Is it anathema for me to ask about doing this with jarred roasted peppers?
Made this because I had peppers that were going to go bad. Didn’t have anything fancy to put it on, so I just spread cream cheese on whole wheat toast and spooned the sauce on top. It was amazing!
I can't eat tomatoes, and this makes a great "salsa" for quesadillas. Add cumin instead of basil if you like. I used jarred red peppers, as I didn't have fresh on hand. I imagine using fresh would up the wow factor, but the jarred was spectacular. If you let it cook down, it becomes very jammy and scrumptious!
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