The Kitchen · Sauces
Roasted Red Pepper Sauce
From The Kitchen
A spoonful of this turns plain grilled chicken or fish into something you'd order out. Smoky, a little sweet, and it comes together in the time it takes to open a jar of peppers.
Scale
Ingredients
- 1 (12 oz) jar roasted red peppers, drained — or 2 large peppers, roasted and peeled yourself
- ¼ cup almonds or walnuts (optional, for body)
- 1 garlic clove
- 1 tablespoon red wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- Pinch of red pepper flakes
- 2 tablespoons extra virgin olive oil
Method
- Add the peppers, nuts (if using), garlic, vinegar, smoked paprika, salt and red pepper flakes to a blender or food processor.
- Blend until smooth.
- With the motor running, stream in the olive oil until silky.
- Taste and adjust with salt or a little more vinegar.
Storage: Keeps 5 days refrigerated and freezes well for up to 2 months.
Serve it with
- Grilled or roasted chicken
- Salmon and white fish
- Spooned over farro or roasted vegetables
- With crudité or warm pita
Gina's tip
A spoonful turns plain chicken or fish into a meal, and it makes a gorgeous spread for a sandwich or a mezze board.
Coach's Note
Keep one sauce like this in the fridge and a plain piece of protein is never boring. That's the whole trick to eating well on a busy week.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina