Roasted Red Pepper Sauce | Recipeish | Gustus Vitae
- Yield: 1 full mason jar.
- Time Estimate: Around 1 hour.
- Storage Notes: Keeps for a week, refrigerated, in a sealed mason jar.
- Difficulty: Easy.
We love everything about roasted red pepper sauce, from its versatility to, how easy it is to make, to the delightful smell that perfumes your kitchen as the peppers roast. Great as a pasta sauce, perfect as a flavorful accent for flaky white fish, poultry, lamb and pork, or even mixed with some booze for a uniquely delicious take on a traditional Bloody Mary, there's a million ways to love this sauce.
- 6 Large red peppers
- 2-3 Tbs smoked sea salt
- 2 Tbs really good extra virgin olive oil
- Preheat oven to 400F.
- Rinse red peppers and slice lengthwise, removing stem and seeds.
- Arrange skin-side up on a foil lined pan, drizzle on half of the olive oil and sprinkle on half of the salt. Don't worry of the pepper halves are touching oor even slightly overlapping.
- Roast for 30-40 minutes, or until quarter-sized black spots begin to appear across the peppers.
- Remove from heat and allow to cool - around 5 minutes.
- Peel off and discard skin and any seeds that remain
- Add peeled peppers to blender, along with remaining olive oil.
- Blend until smooth, adding the remaining smoked salt to taste as you do so.
- Use immediately, or pour into a mason jar and reserve - will keep for a week refrigerated. Enjoy!