We are currently doing a short term experiment 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?) 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.
ROASTED 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.
- 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
- Pulse ingredients together in a food processor until smooth.
Adapted from The Whole 30.