Easy, Fast & Tasty Roasted Red Pepper Sauce.


One Red Bell Pepper makes a fair amount of Roasted Red Pepper Sauce.  This Sauce is a variation of several recipes I reviewed online.  And it turned out to be a simple and tasty combination.  I halved and charred a Red Bell Pepper in the toaster oven until completely black, then with the oven off I kept it in there for another 15 minutes to steam/loosen the skin.  And it peeled right off like nothing. 

To make the Sauce, add the Roasted Red Pepper to a mini food processor with the perfect balance of Olive Oil, White Balsamic Vinegar, Lemon Juice and S&P — It doesn’t take much of each.  Puree all, then taste and add more of the above (if necessary) to dial in the flavor.  This small batch was so good — I ate the extra Sauce as Gazpacho.  Before that, I had it on some Lingcod I poached.

Related Link: /FoodBlog/2009/06/02/lingcod-fish-its-green-its-blue-its-white/

  1. September 2nd, 2009 at 12:52 | #1

    I have been searching for this information – Easy, Fast & Tasty Roasted Red Pepper Sauce. « Nibbles of Tidbits, a Food Blog – for months – but it’s all here. I will bookmark this domain and return often. Jilly P

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