Easy Roasted Pepper Sauce
A simple yet flavorful roasted pepper sauce perfect for pasta, grilled veggies, and dips.
Ingredients
Main Ingredients
- 2 large red bell peppers For a slightly different taste, substitute with yellow or orange peppers.
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- to taste Salt and pepper
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet.
- Drizzle the peppers and garlic cloves with olive oil and season with salt and pepper.
Roasting
- Roast in the oven for about 25-30 minutes, until the peppers are tender and charred.
- Allow to cool slightly, then peel the skins off the peppers.
Blending
- In a blender, combine the roasted peppers, garlic, balsamic vinegar, and blend until smooth.
- Taste and adjust seasoning if necessary.
Serving
- Serve drizzled over pasta, grilled vegetables, or as a dip. Garnish with fresh basil if desired.
Notes
Store any leftover sauce in an airtight container in the refrigerator for up to five days or freeze for up to three months. Thaw and stir before using. For a smokier flavor, use charred peppers from a grill instead of roasting in the oven. Add red pepper flakes for a spicier kick or experiment with different herbs like oregano or thyme.