$6.02 PER BATCH
Okay, so this recipe is a bit pricey.
I’ll admit it right now. However, I had practically an entire jar of creamy roasted red pepper sauce from my hummus-making adventure last week, and I didn’t have another purpose for the peppers due to bad preparation.
Yes, I could have frozen them for later use, but I chose to eat them right away rather than risk losing them in the depths of my freezer.
And I believe it’s critical to demonstrate how to repurpose leftover ingredients so they don’t go to waste. So I developed this delectable Creamy Roasted Red Pepper Sauce, which can be utilized in a variety of ways.
CREAMY ROASTED RED PEPPER SAUCE: HOW TO USE IT
The most obvious application for this sauce is as a tomato-free marinara substitute. It’s wonderful to mix things up now and then, and since many people can’t eat tomatoes, this is a great alternative.
On that topic, you could definitely use it instead of standard pizza sauce on a pizza (it would be amazing on a Mediterranean-style pizza).
However, I think my favorite way to eat this sauce is as a dip with some really delicious bread.
Simply cut off a piece of your favorite bread and begin sopping up the delicious sauce, or slice it, drizzle it with olive oil, and toast it in the oven for a little crunch.
In either case, this sauce is a delicious appetizer or addition to a party platter (try adding some crumbled feta on top!).
So, if you happen to come upon a jar of roasted red peppers…
CREAMY ROASTED RED PEPPER SAUCE
- 1 16oz. jar roasted red peppers ($4.49)
- 2 Tbsp. butter ($0.27)
- 4 cloves of garlic ($0.32)
- 1/2 tsp dried basil ($0.05)
- Freshly cracked black pepper ($0.02)
- 1/2 cup heavy cream ($0.87)
- In a blender, combine the roasted red peppers with roughly 2 tablespoons of the jar’s liquid. Purée the peppers until smooth, adding a tablespoon or two of water if necessary to achieve the desired consistency (avoid adding too much liquid from the jar as it can be very acidic).
- Garlic should be minced and added to a skillet with the butter. Over medium-low heat, sauté the garlic in the butter for 1-2 minutes, or until it has softened and become extremely aromatic (but not browned). Add the puréed peppers, dried basil, and freshly cracked pepper to taste. To blend, stir everything together.
- Allow the sauce to simmer for a few minutes. Reduce the heat to low and allow the sauce to simmer for 10-15 minutes, stirring frequently, or until it thickens (see photos below).
- Allow the heavy cream to cook through in the skillet, stirring until the sauce is smooth. Taste the sauce and season with salt if necessary (I found the liquid from the jar added enough salt for me). Warm the dish before serving.
- Serving: 1 Serving
- Calories: 141.5 kcal
- Carbohydrates: 8.78 g
- Protein: 0.73 g
- Fat: 10.85 g
- Sodium: 172.8 mg
- Fiber: 0.1 g
I’m not going to lie. I could live off of a baguette dipped in this sauce. Perhaps with a little goat cheese thrown in for good measure!
STEP BY STEP GUIDE FOR MAKING CREAMY ROASTED RED PEPPER SAUCE
- These organic roasted red peppers were utilized. You may also use roasted red bell peppers, but you may need to season the sauce with salt at the end.
- In a blender, combine the roasted red peppers with a couple of tablespoons of the jar’s liquid. Purée the peppers until they are completely smooth. Because the canning liquid can be extremely acidic if you need more liquid to make them blend properly, use water rather than more liquid from the jar. You’ll have roughly 1.5 cups of red pepper purée at the end.
- 4 garlic cloves, minced, sauté in 2 tablespoons butter over medium-low heat for about 1-2 minutes, or until tender and fragrant but not browned.
- Pour in the purée of Roasted Red Peppers.
- 1/2 teaspoon dried basil, and freshly cracked pepper Stir to mix, then bring the sauce to a low simmer. Reduce the heat to low and cook, stirring often, for 10-15 minutes, or until the sauce has thickened.
- It’s time to add the cream when the sauce has thickened enough to leave a blank trail in the skillet when stirred.
- 1/2 cup heavy cream, whisked in If necessary, season the sauce with salt (I did not add any as the liquid from the jar gave my sauce enough salt). It’s all set to eat! There should be around 1.5 cups of sauce leftover, which is plenty for 8 ounces. a bowl of spaghetti
- This delectable Creamy Roasted Red Pepper Sauce is a must-try.
I ended up serving it over leftover rigatoni with sautéed spinach and Italian sausage from the day before. PERFECT.