Roasted Red Pepper Sauce

If you follow my blog, you’ll know how much I love roasted vegetables. Roasting food brings out so much flavor. And red peppers aren’t immune.

I came up with this recipe when I was trying to make a red pepper soup. The taste came out a little strong for an entire bowl of soup, so instead I made a few tweaks and turned it into a sauce!

It came out really tasty and pairs well with chicken or fish. My favorite is putting it with sea bass because it complements this buttery fish very well. 

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Yields: 2 ½ cups

Ingredients: 

1 tbsp olive oil

1 red pepper, cored

14 oz whole peeled tomatoes

1 cup coconut milk

½ tsp dill

½ tsp garlic powder

3 leaves basil

4 tbsp tomato paste

pinch red pepper flakes

1. Preheat oven to 425°.
2. Drizzle pepper with olive oil and roast X 20 minutes.
3. Meanwhile, bring remainder of ingredients to a boil. Reduce to simmer and continue to cook ~5 minutes.
4. Remove peel from red pepper after it cools enough to handle.
5. Transfer all ingredients to a Vitamix or blender and blend until smooth. 

The Cook’s 2 Cents:

• Removing the peel of the pepper isn’t absolutely necessary, but some people claim if you leave it on it can give your dish a bitter taste.

Nutrition Facts:

Serving Size: ¼ cup

Servings Per Recipe: 10

Calories: 59                 Fat: 4g             Sodium: 51mg            Carbs: 4g                     Fiber: 2g          Sugar: 2g         Protein: 1g