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–+ servings

Red Pepper Sauce Recipe

Low sodium roasted red bell pepper sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 servings
Calories 50kcal
Author Anthony Valentine, Kidney-Friendly Chef

Ingredients

  • 6 Red Bell Peppers
  • 1/2 cup Olive oil
  • 2 tbsp Lemon juice fresh-squeezed
  • 2 Garlic cloves chopped
  • 1.5 tsp Sweet Hungarian paprika or, sweet paprika
  • Fresh ground black pepper to taste

Instructions

  • Place the peppers on the grill over high heat. Alternately you may broil the peppers on high. Grill for about 5-10 minutes per side. Rotate the peppers as needed so that the peppers are evenly blackened.
    10 Minute Timer
  • When the peppers are evenly blackened and the skin begins to crack, remove from the grill and place in a large bowl covered with plastic wrap. Let the peppers rest for at least 20 minutes.
    20 Minute Timer
  • After 20 minutes, remove the peppers from the bowl and scrape the skin off with a knife. Remove the stem and slit the pepper so that it lays flat. Scrape the seeds out of the pepper with the knife.
  • Place the peppers into the blender with the olive oil, lemon juice, garlic, paprika, and black pepper. Blend until smooth.
  • You may store the sauce in the fridge for several days. You can also freeze the sauce by placing ½ cup in small (snack size) baggies. The frozen sauce will keep for several months.

Nutrition

Serving: 2tbsp | Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 993IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 39mg | Vitamin E: 1mg | Vitamin K: 4µg | Calcium: 3mg | Copper: 1mg | Folate: 14µg | Iron: 1mg | Manganese: 1mg | Magnesium: 4mg | Phosphorus: 8mg | Selenium: 1µg | Zinc: 1mg
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