A sweet, smoky sauce made by blending roasted red peppers with garlic, vinegar, and olive oil. This vegan sauce adds depth to grilled foods, pasta, and sandwiches, and can also be served as a bread dip.
Char the red peppers on the stovetop or under the oven broiler until blackened all over.
Place the charred peppers in a covered container and let them steam for several minutes. Then remove the skins and seeds. Caution: Do not skip the steaming step, or the skins will be difficult to remove.
Process the peeled peppers with the garlic, vinegar, cumin, and salt. Add the olive oil and blend until smooth.
Important: After charring the peppers, steam them in a covered container and peel them. This preserves the smoky flavor while removing the bitter skin. Adjust the sauce consistency with olive oil. Refrigerate in a covered container for up to 4 days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
