Red Rooster Sauce
Elevate your meals with the bold, smoky-sweet kick of Red Rooster Sauce, a homemade condiment that’s as versatile as it is delicious. This vibrant sauce combines roasted red bell peppers, fiery Fresno chilies, and creamy garlic for a rich, flavorful base, enhanced by the tang of white vinegar and a touch of honey for balance. Simmered and blended to perfection, it’s velvety smooth and bursting with fresh, zesty notes. Perfect as a dip, spread, or marinade, this quick 30-minute recipe is a must-try for spice lovers and foodies alike. Try it drizzled over grilled meats, paired with roasted vegetables, or dolloped onto your favorite sandwiches for a mouthwatering finish. Store it in the fridge, and enjoy its savory-sweet magic for up to two weeks!
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Recipe Information
Ingredients
- 2 large red bell peppers
- 4 pieces garlic cloves
- 2 small red chilies (fresno or similar)
- 3 tablespoons white vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup water
Instructions
Wash and deseed the red bell peppers. Cut them into large chunks for easier cooking.
Peel the garlic cloves and leave them whole.
In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the red bell peppers, garlic cloves, and red chilies to the pan. Sauté for 5-7 minutes until the peppers start to soften and brown slightly.
Add the tomato paste and stir for 1 minute to coat the ingredients.
Pour in 1 cup of water and bring the mixture to a simmer. Lower the heat and let it cook for 10 minutes, stirring occasionally.
Add white vinegar, honey, and salt to the saucepan. Stir and cook for another 2-3 minutes until the flavors meld together.
Remove the saucepan from heat and allow the mixture to cool slightly.
Transfer the contents to a blender and add the remaining 1 tablespoon of olive oil. Blend until smooth. If the consistency is too thick, add a teaspoon of water at a time until you reach your desired texture.
Taste the sauce and adjust the seasoning with additional salt, honey, or vinegar, if needed.
Pour the finished sauce into a clean jar or bottle and refrigerate. The sauce will keep for up to 2 weeks in the fridge.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 50.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
