5 Minute Roasted Red Pepper Sauce
Try this 5 Minute Roasted Red Pepper Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 cup extra virgin olive oil
- 1 tsp ground black pepper
- pinch of salt to taste
- 500 g fresh red peppers or 300g roasted red peppers
- 1 cup sunflower kernels (or any other nut seed or grain of your choice)
- 2 tbsp dried herbs (of your choice i made a blend of oregano, basil and rosemary)
- Carbohydrate 0.3402525 g
- Cholesterol 0 mg
- Fat 19.3671150163575 g
- Fiber 0.139125 g
- Protein 0.0574875 g
- Saturated Fat 2.67699300225865 g
- Serving Size 1 1 - 5 cup (145g)
- Sodium 0.618000000327151 mg
- Sugar 0.2011275 g
- Trans Fat 0.52473300044296 g
- Calories 172 calories
If you are using fresh red peppers, cut them in half lengthways and remove the seeds and core. Place on a lined baking tray, drizzle with a little olive oil an place in an oven - preheated to 200°C/ 390°F - for 20 to 25 minutes. Remove from oven and allow to cool.Place all the ingredients into a food processor or blender with 2 cups of water and blitz until a thick and creamy sauce constancy is reached.Can be stored in the refrigerator for up to a week or 3 months in the freezer.
