ROASTED RED PEPPER SAUCE

March 16, 2016

We are currently avoiding sugar. Not just desserts, but any sugar in anything. Like, read-your-labels-basically-all-dressings-and-sauces-are-disqualified type of avoiding sugar. I like it because if I am going to consume the stuff, I want it to be in a treat and not sneaking in from barbecue sauce. (Side note: bacon is almost impossible to find without sugar in it. What gives?)

The no-sugar experiment has been fun and we have gotten into making lots of sauces and dressings ourselves. This roasted red pepper one is a favorite. We love it on vegetables, but it is great on fish and meat too.

From the picture below, the method I use for baking salmon is here and the vegetable medley recipe is (sorry) from the cookbook.

ROASTED RED PEPPER SAUCE from Rachel SchultzROASTED RED PEPPER SAUCE
Serves about 2 cups

16 ounces roasted red peppers, drained
1/4 cup olive oil
1/2 onion
3 cloves garlic
1/2 lemon, juiced
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Pulse ingredients together in a food processor until smooth.

ROASTED RED PEPPER SAUCE
 
Author:
Ingredients
  • 16 ounces roasted red peppers, drained
  • ¼ cup olive oil
  • ½ onion
  • 3 cloves garlic
  • ½ lemon, juiced
  • ½ teaspoon parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Pulse ingredients together in a food processor until smooth.

Adapted from The Whole 30.

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Comments

  • Kathy

    Can this be frozen? It made a lot of sauce!

    • Rachel Schultz

      Yes!

  • Chris

    Looking forward to your cookbook this fall. Where will it be available?
    I haven’t been following your blog all that long but I’m glad I found it.
    Everyone comments upon your recipes and how good they are so it’ll be nice to add to my cookbook collection.

    • Rachel Schultz

      Thanks Chris. It will be available on Amazon and mostly where ever books are sold.

  • Chris

    This recipe sounds really good and very versatile. I was wondering if you could start with actual roasted red peppers. One of the grocery stores we sometimes shop often has large packages of produce and they’re relatively inexpensive. This could turn out to be a bargain – especially if you could freeze it. I can almost taste it on chicken sprinkled with fresh herbs and maybe some finely diced shallots…we’re onion people so I try to add something along those lines often.

    • Rachel Schultz

      Absolutely!

  • Found your blog through Heidi’s favorite blogger post today! You are adorable and this sauce looks unreal. I’m excited to follow along and hopefully snag some yummy recipes from ya! Happy St Patrick’s day!

    • Rachel Schultz

      That’s great. Thanks Kayla!

  • LK

    I cut out sugar several years back and the biggest surprise to me was Peanut Butter. WHY is there sugar in almost all Peanut Butters?

    • Rachel Schultz

      I know it. I do the grind-your-own at our grocery store now.

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