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Epicurious
Bon Appétit

Red Bell Pepper Sauce

By Adel Chagar

1.8

(5)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1 7-ounce jar roasted red peppers
1/2 cup olive oil

Preparation

  1. Puree peppers and their liquid with oil in processor. Transfer puree to heavy small saucepan. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.) Stir over medium heat until warm, about 3 minutes.

TagsSauceDinnerLunchDairy FreeNut FreeGluten FreeVeganVegetarianMake AheadNo-CookFood ProcessorBon Appétit
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