A sweet-smoky sauce made by crushing roasted red peppers with garlic, vinegar, and olive oil. Adding deep flavor to grills, pasta, and sandwiches, this vegan sauce is also served as a dip with bread.
Char the red peppers over a stovetop flame or under the oven broiler until blackened on all sides.
Put the charred peppers in a covered container to steam for a few minutes, then peel off the skins and remove the seeds. Careful: Do not skip the steaming step, the skin is hard to peel otherwise.
Process the peeled peppers with garlic, vinegar, cumin and salt in a food processor, then add the olive oil to get a smooth sauce.
Important: After charring the peppers, steam them in a covered container and peel off the skins; this step preserves the smoky flavor from charring while removing the bitter skin. Adjust the sauce's consistency with olive oil. Keeps in a sealed container in the refrigerator for 4 days.
A bit of toasted cumin and a pinch of red pepper flakes give the roasted pepper sauce a warm, spicy background; ideal for those who want a bit more character than the plain sauce.
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