Low Sodium Roasted Red Pepper Sauce

AuthorsodiumoptionalRating

This low sodium red bell pepper sauce is one of my favorite kitchen staples. It's super versatile and keeps well in the freezer, making it a wonderful make-ahead option for dinners on those busy nights.

Yields48 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 6 Red bell peppers (washed and dried)
 ½ cup Olive oil
 2 tbsp Lemon juice (fresh squeezed)
 2 Garlic (fresh cloves, chopped)
 1 ½ tsp Sweet Hungarian paprika
 Fresh ground black pepper (to taste)

1

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.

2

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.

3

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.

4

Place the peppers into the blender with the olive oil, lemon juice, garlic, paprika, and black pepper. Blend until smooth.

5

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 Facts

Serving Size 1 Tbsp

Servings 48


Amount Per Serving
Calories 25.6
% Daily Value *
Total Fat 2.4g4%
Saturated Fat .3g2%
Cholesterol 0mg
Sodium .4mg1%
Potassium 31.4mg1%
Total Carbohydrate 1.4g1%
Dietary Fiber .4g2%
Sugars .9g

Phosphorus .1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Source: 

http://www.sodiumoptional.com/roasted-red-pepper-sauce/

low sodium roasted red bell pepper sauce
Low sodium roasted red bell pepper sauce

Ingredients

 6 Red bell peppers (washed and dried)
 ½ cup Olive oil
 2 tbsp Lemon juice (fresh squeezed)
 2 Garlic (fresh cloves, chopped)
 1 ½ tsp Sweet Hungarian paprika
 Fresh ground black pepper (to taste)

Directions

1

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.

2

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.

3

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.

4

Place the peppers into the blender with the olive oil, lemon juice, garlic, paprika, and black pepper. Blend until smooth.

5

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.

Low Sodium Roasted Red Pepper Sauce

Leave a Comment