Roasted Red Pepper Sauce


I love really good sauces.  They add a lot of flavor and interest to food and can be used in so many ways.  It is hard to find commercial sauces that have clean ingredients.  Here is one loaded with nutrition.  It is actually fun to make.  It is good served with meat and drizzled on vegetables. It also makes a good dip for homemade Paleo/SCD crackers.  The red peppers makes the sauce sweet and loaded with Vitamin C,  and it has good fats from olive oil and walnuts or pine nuts.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

 

Preheat Oven to 425 degrees.

Ingredients:

  • 2 Red Bell Peppers
  • 3 Tablespoons Toasted Walnuts or Pine Nuts
  • 3 Tablespoons Extra Virgin Olive Oil
  • Himalayan Pink Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon 18 year old Balsamic (SCD Legal if Aged 18 years)  or 2 Tablespoons Red Wine Vinegar

Roasted Peppers: Cut the peppers in half, remove seeds and sprinkle with Himalayan Pink Sea Salt. Place cut side down on parchment lined cookie sheet and roast 15 – 20 minutes or until they start to blacken.  Make sure they blacken so the skins peel off easily and you get the roasted flavor. Cool the peppers for a few minutes, then carefully remove outer skin.  Meanwhile toast your walnuts or pine nuts over medium  heat in a dry saucepan on the stove top. It should take 2-3 minutes. Pine nuts toast faster so keep an eye on them.  If you are eating SCD make sure your balsamic is 18 year old (so there is no residual sugar) or use red wine vinegar.

Add skinless peppers to a food processor with the rest of the ingredients and blend until smooth.  That’s it!  Serve it warm over grilled chicken, fish, vegetables, lamb.  Use your imagination!  Below I put some leftover leg of lamb on a scallion carrot pancake and drizzled it over the top for an afternoon snack.  This keeps in the refrigerator for a week.

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

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