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Introduction
The humble red bell pepper has long been a staple in Mediterranean cuisine, cherished for its versatility and health benefits. This roasted red pepper sauce pays homage to that culinary tradition, taking simple ingredients and transforming them into a vibrant and flavorful accompaniment. Roasting the peppers over an open flame was once a common sight in Spanish tapas bars, where the smoky aroma would waft through the streets, enticing passersby. Today, this sauce captures that same irresistible essence, adding a touch of Mediterranean flair to any meal.
Ingredients
• 1 lb (454g) red bell peppers (about 3 large peppers)
• 1⁄4 cup (60ml) olive oil, plus more for roasting
• 1 medium onion, finely chopped (about 1 cup/150g)
• 3 cloves garlic, minced
• 1 cup (240ml) vegetable or chicken broth
• 1⁄2 teaspoon (2.5ml) smoked paprika
• 1⁄4 teaspoon (1.25ml) cayenne pepper (optional)
• 1 tablespoon (15ml) red wine vinegar
• 1⁄4 cup (15g) fresh basil leaves, chopped
• Sea salt and freshly ground black pepper, to taste
Step 1:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Rub the whole bell peppers with a small amount of olive oil and place them on the prepared baking sheet.
Step 2:
Roast the peppers for 25-30 minutes, turning them halfway, until the skin is charred and blistered on all sides.
Step 3:
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for 10-15 minutes.
Step 4:
Once cool enough to handle, peel off the skins, remove the stems and seeds, and discard them.
Step 5:
In a blender or food processor, combine the roasted and peeled peppers, 1⁄4 cup (60ml) of olive oil, chopped onion, minced garlic, broth, smoked paprika, cayenne pepper (if using), and red wine vinegar. Blend or process until smooth and well combined.
Step 6:
Transfer the sauce to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through, about 5 minutes.
Step 7:
Remove from heat and stir in the chopped fresh basil. Season with salt and pepper to taste.
Q: Can I use jarred roasted red peppers instead of roasting them myself?
A: Yes, you can use jarred roasted red peppers as a shortcut, but the flavor may not be as fresh and rich as roasting them yourself.
Q: How long does this sauce keep in the refrigerator?
A: The sauce will keep in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze the leftover sauce?
A: Yes, you can freeze the leftover sauce in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before using.
• For a thicker texture, reduce the amount of broth or omit it entirely.
• For a smoother sauce, blend or process until desired consistency.
• Omit cayenne pepper for a milder flavor.
• Substitute fresh parsley for basil if desired.
• This sauce can be made vegan by using vegetable broth.
• Contains no gluten, dairy, or nuts.
Serve the roasted red pepper sauce warm, drizzled over grilled meats, fish, or vegetables, tossed with pasta, or as a dip for bread or vegetables.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
While the peppers are roasting, you can prepare the other ingredients to save time.
- For a smoky flavor, char the peppers over an open flame before roasting them.
- Adjust the amount of cayenne pepper to control the level of heat in the sauce.
- For a creamier texture, add a spoonful of Greek yogurt or heavy cream to the sauce.
For a smoky twist, substitute smoked paprika with chipotle powder or smoked chilies. For a nutty flavor, add a tablespoon of toasted pine nuts or almonds.
This sauce pairs well with grilled or roasted meats, fish, pasta, or vegetables. It also makes a delicious dip for crusty bread or fresh vegetables. Serve with a crisp white wine or a light beer.
Best in late summer and early fall when bell peppers are in peak season.
This recipe is free of gluten, dairy, and nuts, but may contain traces of sulfites from the wine vinegar.
