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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"A little bad taste is like a nice dash of paprika." -Dorothy Parker

The refrigerator light goes on...

This roasted red pepper sauce is an interpretation of one that is served all over Spain. Red peppers are ubiquitous and are served roasted with just a touch of extra virgin olive oil and salt. They're served alongside shrimp, cooked into paella, or as an appetizer with the fabulous thinly-sliced jamon iberico. The sweet flavor is a perfect accompaniment to any meal.

Making the peppers into a sauce makes perfect sense and I have had a lot of great variations. This one is simple and captures the sweetness from the roasted peppers and adds saltiness and umami from the capers and Worcestershire sauce. The touch of smoked paprika rounds everything out. It is amazingly versatile. You can use it on grilled meats, like chicken, pork tenderloin, or beef, but it will also hold up well with fish such as grilled salmon or tuna. The sauce even works well chilled.

 
 

Roasted Red Pepper Sauce



Servings: 2 | Serving size: 1/4 cup

Cooking time: 75 minutes

This recipe can easily be multiplied, and leftovers are good. The red peppers can be roasted in advance and chilled until needed.

2 large red bell peppers
2 tsp capers
1/8 tsp salt
1 tsp smoked paprika
1 tsp Worcestershire sauce

Roasted Red Pepper Sauce recipe from Dr. Gourmet - a delicious topping for almost any grilled meat

Place the peppers in the oven, either directly on the rack or on a piece of aluminum foil. Set the oven to 325F and turn it on.

Roast the red peppers, turning 3-4 times to blacken all sides, for about 60 minutes.

Place the roasted peppers in a paper bag and fold over the top. Allow the peppers to cool for about 20 minutes or until cool enough to handle.

Peel away and discard the blackened skin, the stem, and the seeds.

Place the peppers in a mini-chopper or blender.

Add the capers, salt, paprika, and Worcestershire sauce and blend until smooth. Serve over the grilled meat of your choice.

Nutrition Facts

Serving size = 1/4 cup

Servings = 4

.

Amount Per Serving

Calories 29 Calories from Fat 3
  % Daily Value
Total Fat &lgt;1g
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 142mg 6%
Total Carbohydrates 6g 2%
    Dietary Fiber 2g 8%
    Sugars 4g
Protein 1g
Vitamin A 50% Vitamin C 170%
Calcium 0% Iron 8%
Vitamin K 5mcg Potassium 198mg