Spanish Roasted Red Pepper Sauce
Smoky, vibrant, and bursting with flavor, this Spanish Roasted Red Pepper Sauce is a game-changer for your kitchen! Made with freshly roasted red bell peppers, sweet smoked paprika, and a hint of tangy red wine vinegar, this creamy, versatile sauce brings a bold Mediterranean flair to any dish. The natural sweetness of the peppers, balanced with garlic and fresh parsley, creates a luscious condiment perfect for drizzling over grilled meats, tossing with pasta, or using as a dip for bread and veggies. Ready in just 35 minutes, this crowd-pleaser is a simple yet gourmet addition to your repertoire. Plus, it's naturally vegan and gluten-free, making it a wholesome choice for any occasion.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 1 teaspoon sweet smoked paprika
- 1 tablespoon red wine vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Wash the red bell peppers and place them on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 20-25 minutes, turning occasionally, until the skins are charred and the peppers are softened.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a clean kitchen towel to trap steam and let the peppers cool for 10 minutes.
Once cooled, peel off the charred skin from the peppers and remove the stems and seeds. Discard the skin, stems, and seeds.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (either whole or roughly chopped) and sauté for 1-2 minutes until fragrant, being careful not to burn them.
In a blender or food processor, combine the peeled roasted peppers, sautéed garlic, sweet smoked paprika, red wine vinegar, salt, black pepper, parsley, and water.
Blend the mixture until smooth and creamy, scraping down the sides of the blender as needed. Adjust seasoning to taste, adding more salt, vinegar, or water for consistency if desired.
Transfer the sauce to a serving bowl or airtight container. Serve immediately or refrigerate for up to 5 days.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 17.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1134 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.
