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)

Anthony Valentine, Kidney-Friendly Chef

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Low Cal, Low Carb, Low Fat, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Total Time: 35

Servings: servings

Serving Size:2 tbsp

Nutrition

Calories:50 kcal

Carbs:2 g

Sodium:1 mg

Potassium:66 mg

Phosphorus:8 mg

Protein:1 g

Fiber:1 g

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.

Full Nutrition

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.

Anthony Valentine, Kidney-Friendly Chef (110)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.