Low Sodium Roasted Red Bell Pepper Sauce

Low sodium roasted red bell pepper sauce
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Per 2 tbsp
Sodium 1mg
Potassium 66mg
Phosphorus 8mg
Protein 1g
Calcium 3mg
Magnesium 4mg

Recipe Information

Servings:24 servings
Serving Size: 2 tbsp
Course: Side Dish
Cuisine: American, Fusion
Method: Mixing, Roasting
Diet Type: Diabetic Friendly, Kidney Friendly, Plant-Based, Vegan
Nutrients: Low Cal, Low Carb, Low Fat, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


  • 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
  • Fresh ground black pepper (to taste)
Nutrition Facts
Red Pepper Sauce Recipe
Amount Per Serving (2 tbsp)
Calories 50 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 66mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 993IU20%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 39mg47%
Vitamin E 1mg7%
Vitamin K 4µg4%
Calcium 3mg0%
Copper 1mg50%
Folate 14µg4%
Iron 1mg6%
Manganese 1mg50%
Magnesium 4mg1%
Phosphorus 8mg1%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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.

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