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+ servings

Red Pepper Sauce Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 servings
Calories 50kcal
Author Cukebook

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.

Nutrition

Serving: 2tbsp | Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 993IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 39mg | Vitamin E: 1mg | Vitamin K: 4µg | Calcium: 3mg | Copper: 1mg | Folate: 14µg | Iron: 1mg | Manganese: 1mg | Magnesium: 4mg | Phosphorus: 8mg | Selenium: 1µg | Zinc: 1mg