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Spicy Roasted Red Pepper Sauce
I made this spicy roasted red pepper sauce to top grilled polenta , but you could use it on a lot of things. The sweetness of the roasted peppers is offset by the red wine vinegar. The oregano was a nice touch, adding a nice herb twist.
Course Sauce
Cuisine American
Keyword roasted red pepper, sauce
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 2 cups
Calories 396 kcal
Author Mike
Heat 2 tablespoons of oil in a large saucepan.
Add the garlic and jalapenos and saute for 5-10 minutes or until they start to brown.
Place the garlic, jalapenos, the infused oil, and the red bell peppers into a blender and process until smooth.
Add remaining 1/4 cup oil to the sauce pan (note: the pan will be hot so beware of splattering). Add the pureed mixture and whisk to combine.
Add the vinegar, oregano and hot pepper flakes to taste.
Bring to a simmer for 5 minutes. Serve hot or cold.
Calories: 396 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 42 g | Saturated Fat: 34 g | Sodium: 1270 mg | Potassium: 206 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 649 IU | Vitamin C: 61 mg | Calcium: 63 mg | Iron: 1 mg