ROASTED PEPPER SAUCE –
perfect for pasta, pizza, tacos and dip
Oh how I adore roasted sweet bell peppers and they make for a perfect sauce when pureed with garlic, herbs, a little olive oil and sea salt. It’s all that’s needed for an ever-so-yummy, eat it straight out of the blender creation. Enjoy with pasta, polenta, on pizza, flatbread, over roasted veggies or raw – veggie noodles of zucchini, squash, sweet potatoes and carrot, with tacos and even as a dipping sauce.
INGREDIENTS:
5 – 6 organic sweet bell peppers, roasted and peeled (Keep juices)
1 – 2 roasted Jalapeno or Serrano chili peppers, or to taste, seeded
2 – 4 cloves garlic
1 cup fresh basil, Arugula, cilantro, oregano, parsley or a combo
2 tbsp quality olive oil
½ - 1 tsp Maison Orphee fleur de sel
DIRECTIONS:
TERI’S TIPS:
perfect for pasta, pizza, tacos and dip
Oh how I adore roasted sweet bell peppers and they make for a perfect sauce when pureed with garlic, herbs, a little olive oil and sea salt. It’s all that’s needed for an ever-so-yummy, eat it straight out of the blender creation. Enjoy with pasta, polenta, on pizza, flatbread, over roasted veggies or raw – veggie noodles of zucchini, squash, sweet potatoes and carrot, with tacos and even as a dipping sauce.
- Multi-purpose sauce or dip
- Vegan, Paleo, Keto friendly, gluten-free, nut/soy/dairy free
- Makes approx 3 cups
INGREDIENTS:
5 – 6 organic sweet bell peppers, roasted and peeled (Keep juices)
1 – 2 roasted Jalapeno or Serrano chili peppers, or to taste, seeded
2 – 4 cloves garlic
1 cup fresh basil, Arugula, cilantro, oregano, parsley or a combo
2 tbsp quality olive oil
½ - 1 tsp Maison Orphee fleur de sel
DIRECTIONS:
- Measure ingredients into a quality blender and puree to desired creaminess. Taste and adjust seasonings to taste. This sauce can be set aside for later use and warmed when needed.
TERI’S TIPS:
- Roasting mellows the heat of the Jalapeno or Serrano peppers yet be mindful of how much you add. Its best to add a little at a time taste testing along the way for I’ve learned hot peppers can vary significantly in their heat potency.
- Consider adding a touch of red wine or balsamic vinegar just before serving, if desired.
- You can use any color of pepper you prefer. My most recent batch at the me time of this posting was mostly orange baby peppers resulting in a lighter colored puree. The only one I avoid are green peppers (personal taste), I really find them bitter and difficult to digest.