Roasted Red Pepper Sauce Recipe

Name: Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 2 tablespoons minced garlic; 1 tablespoon olive oil; 1 pinch red pepper flakes; 1 teaspoon dried sweet basil leaves; evaporated milk; 1 teaspoon red wine vinegar; chicken broth; salt; pepper

Servings: persons

1
wash and dry red peppers.
2
broil peppers, turning every 3 to 5 minutes.
3
Do this until each side is charred and blistered.
4
place peppers in bowl and cover with plastic wrap for 5 minutes ( this helps with peeling).
5
Peel, cut, and pit peppers.
6
cut peppers into 1 inch chunks(small enough that they'll fit into processor).
7
In a food processor, puree the garlic, olive oil, pepper flakes, salt, pepper, basil and your chopped peppers.
8
In a saucepan, add your puree mix, a few splashes of evaporated milk, vinegar, and 2 tablespoons of broth.
9
Bring mixture to a boil and then simmer for 5 minutes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red peppers, 2 tablespoons minced garlic, 1 tablespoon olive oil, 1 pinch red pepper flakes, and more.

Yes, Roasted Red Pepper Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Sauce

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