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Roasted Red Pepper Sauce

chef.expert's picture
Ingredients
  Red peppers 2 Cup (32 tbs), roasted, chopped and seeded
  Black olives 6
  Anchovy fillets, 8
  Parsley 2 Tablespoon
  Olive oil 1 1⁄2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Salt To Taste
  Ground pepper To Taste
Directions

GETTING READY
1) Peel the peppers and then seed and chop them.
2) Pit the olives and chop them.

MAKING
3) In a food processor, place the prepared vegetables with the anchovies.
4) Chop the parsley and add to the ingredients.
5) Puree the ingredients till the mixture is smooth.
6) Add the olive oil and lemon juice. Beat well.
7) Season with salt and pepper to taste. If needed, add more anchovies.

SERVING
8) Transfer the sauce to a serving bowl and serve at room temperature. The dish can be made in advance and stored in the fridge. Keeps well for up-to a week.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Pepper
Interest: 
Everyday
Preparation Time: 
10 Minutes

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4.3275
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 441 Calories from Fat 305

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 3.2 g16.2%

Trans Fat 0 g

Cholesterol 25.4 mg8.5%

Sodium 2647.9 mg110.3%

Total Carbohydrates 26 g8.6%

Dietary Fiber 7.6 g30.3%

Sugars 13.1 g

Protein 10 g20.7%

Vitamin A 237.3% Vitamin C 712.6%

Calcium 15.3% Iron 19.8%

*Based on a 2000 Calorie diet

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Roasted Red Pepper Sauce Recipe