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

Cook Time 20

Total Time 25

Servings cups

Calories 396kcal

Author Mike

Ingredients

6 tablespoons vegetable oil divided
2 cloves garlic
2 jalapeno peppers or more, cut into rough strips
5 roasted red bell peppers roast them yourself or use 1 large jar
¼ cup red wine vinegar
1 teaspoon dried oregano
dried red pepper flakes to taste

Instructions

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.

Nutrition