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:
1 – 2 roasted Jalapeno or Serrano chili peppers, or to taste, seeded
5 – 6 organic sweet bell peppers, roasted and peeled
(See Teri Tips for directions to roast.)
2 – 4 cloves garlic
1 cup fresh basil, Arugula, cilantro, oregano, parsley or a combo of these
2 tbsp quality olive oil
½ - 1 tsp Maison Orphee fleur de sel
DIRECTIONS:
Taste and adjust seasonings to taste. This sauce can be set aside for up to two days and gently rewarmed when needed.
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:
1 – 2 roasted Jalapeno or Serrano chili peppers, or to taste, seeded
5 – 6 organic sweet bell peppers, roasted and peeled
(See Teri Tips for directions to roast.)
2 – 4 cloves garlic
1 cup fresh basil, Arugula, cilantro, oregano, parsley or a combo of these
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 up to two days and gently rewarmed 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
- For a rose sauce, add 1/2 cup non-dairy creme or 1/4 cup non-dairy cheese or nut/seed butter
- You can use any color of pepper you prefer. The one I avoid- green peppers (personal taste), I really find them bitter and difficult to digest.
- Broil peppers 10-15 minutes or so turning every 4 minutes or until blackened all over then transfer to a heat proof bowl and cover to cool. When ready, simply pull the skins off and remove the stems and seeds. Keep the juices.
- Alternatively char on a gas grill or BBQ.