Low Sodium Roasted Red Bell Pepper Sauce

Low sodium roasted red bell pepper sauce
Cukebook

Red Pepper Sauce Recipe

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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 24 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.

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