Roasted red pepper sauce

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15 min


2 cups

* PLUS Barbecuing Time: 15 minutes


  • 4 large red bell peppers
  • 2 garlic cloves , minced
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper


  • Preheat barbecue and lightly oil grill. Grill whole peppers, turning often, until blistered on all sides, from 15 to 25 minutes. Place hot peppers in a paper bag. Seal and let sit until cool enough to handle, about 10 minutes. Saving juices, peel away skin and discard. Core and seed peppers.
  • In a food processor, whirl peppers and juice with garlic, basil, salt and pepper until almost smooth. Use right away or cover and refrigerate for up to 3 days or freeze. This is good on meat and fish.

Nutrition (per serving)

  • Calories
  • 6,
  • Protein
  • 0.2 g,
  • Carbohydrates
  • 1.4 g,

Add a few peppers to the grill the next time you barbecue and save them to whirl up this deliciously addictive sauce.