How to make an easy Roasted Pepper Sauce

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative with a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly option with a similar acidity.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Regular paprika offers a milder flavor at a lower cost.

Halve and quarter the Scotch bonnet, habanero, and bell peppers, laying them skin side up on a foil-lined baking sheet.

Drizzle olive oil over the peppers and sprinkle with salt.

Broil the peppers until the skin turns black or roast at 400°F for 25 minutes or more until the skin darkens.

Once roasted, place the peppers in a bowl and cover with plastic wrap or a plate to steam for 15-20 minutes.

Peel the skin off the peppers after steaming.

Slice the peeled peppers into smaller pieces.

In a skillet, heat olive oil over medium heat and add diced onions, cooking until softened.

Add diced garlic and finely grated ginger to the skillet, cooking until aromatic.

Stir in the roasted peppers and season with salt, pepper, paprika, and onion powder to taste.

Add a little sugar and vinegar, then pour in some water and allow to simmer for about 10 minutes, stirring occasionally to prevent drying out.

After simmering, cool the mixture slightly and blend until desired consistency is reached, adding more water if necessary.

Optionally, pass the blended sauce through a sieve for a smoother texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens