Roasted Red Pepper Sauce
SODIUM COUNT: Less than 1 mg sodium per serving; 21 mg sodium in the entire recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 48 1x
Ingredients
Scale
- 6 large red bell peppers ((washed and dried))
- ½ cup olive oil
- 2 Tbsp lemon juice ((I have used fresh and bottled and both work fine))
- 2 cloves garlic ((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.
- 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.
- 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.
Notes
NUTRITIONAL INFORMATION – Yield: 3 cups sauce, about 48 servings (1 Tablespoon each)
Sodium: 0.4 mg, Calories: 25.6, Total Fat: 2.4 g, Saturated Fat: 0.3 g, Cholesterol: 0.0 mg, Carbohydrates: 1.4 g, Fiber: 0.4 g, Sugar: 0.9 g, Protein: 0.2 g.
Find it online: https://www.sodiumoptional.com/roasted-red-pepper-sauce/