Low sodium roasted red bell pepper sauce

Red Pepper Sauce Recipe

Name: Red Pepper Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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; Fresh ground black pepper (to taste)

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Sodium 1 mg

Potassium 66 mg

Phosphorus 8 mg

Protein 1 g

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Side Dish

Cuisine American, Fusion

Servings servings

Calories 50 kcal

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
▢ 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.