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SideChef
Recipes
Dairy-Free
Smoked Red Pepper Sauce

11 INGREDIENTS • 11 STEPS • 1HR 30MINS

Smoked Red Pepper Sauce

Recipe
Roasted red peppers and chipotle puree are the foundation of this flavorful sauce. This is one of my family’s favorite go-to sauces. It is delicious served with so many dishes. You just need to give this Most Amazing Smoked Red Pepper Sauce a try.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Roasted red peppers and chipotle puree are the foundation of this flavorful sauce. This is one of my family’s favorite go-to sauces. It is delicious served with so many dishes. You just need to give this Most Amazing Smoked Red Pepper Sauce a try.
1HR 30MINS
Total Time
$6.89
Cost Per Serving
Ingredients
Servings
1
us / metric
Garlic
4 cloves
Garlic, roasted
Red Bell Pepper
4
Red Bell Peppers, roasted
Chipotle Chili Puree
1 Tbsp
Chipotle Chili Puree
made from canned chipotle peppers in adobo sauce
Red Onion
1/2
Small Red Onion, roughly chopped
about 1 oz
Red Wine Vinegar
4 Tbsp
Red Wine Vinegar
Honey
1 Tbsp
Honey
Dijon Mustard
1 Tbsp
Dijon Mustard
Neutral Oil
1/2 cup
Neutral Oil
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1285
Fat
114.1 g
Protein
6.5 g
Carbs
62.9 g
Love This Recipe?
Add to plan
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Smoked Red Pepper Sauce
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Yields 2 1/2 cups.

The sauce can be stored in the freezer until ready to use.

To make the hot and spicy Chipotle Chile Purre, empty the contents of a can of chipotles in adobo sauce into a food processor and blend until smooth. Chile puree can be covered and stored in the refrigerator for up to one month because of the vinegar in the adobo sauce.

To make the mild Chipotle Chile Purre, depending on the amount needed, remove one or more peppers from a can of chipotles in adobo sauce. Carefully open and scrape seeds from the pepper. Check for and remove any residual skin left on the pepper. Mash the pepper with a fork until pureed.
Cooking InstructionsHide images
step 1
To roast the garlic, preheat the oven to 300 degrees F (150 degrees C).
step 2
Separate Garlic (4 cloves), but do not peel. Place the cloves on a square of aluminum foil and drizzle with Extra-Virgin Olive Oil (as needed).
step 3
Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Close the foil to wrap tightly and place the packet on the baking tray.
step 3 Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Close the foil to wrap tightly and place the packet on the baking tray.
step 4
Roast in the oven for 45 to 60 minutes, until very soft.
step 4 Roast in the oven for 45 to 60 minutes, until very soft.
step 5
Squeeze the pulp from the skins, discarding the skins.
step 5 Squeeze the pulp from the skins, discarding the skins.
step 6
Preheat oven to 375 degrees F (190 degrees C). Brush the Red Bell Peppers (4) on all sides with olive oil. Season generously with salt and pepper.
step 6 Preheat oven to 375 degrees F (190 degrees C). Brush the Red Bell Peppers (4) on all sides with olive oil. Season generously with salt and pepper.
step 7
Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 20 minutes.
step 8
Remove from the oven. Immediately place the roasted peppers in a bowl and cover tightly with plastic wrap. Let sit for 15 minutes to allow the skin to loosen.
step 9
Peel, halve, seed, and roughly chop peppers.
step 9 Peel, halve, seed, and roughly chop peppers.
step 10
Combine the roasted garlic, roasted red peppers, Chipotle Chili Puree (1 Tbsp), Red Onion (1/2), Red Wine Vinegar (4 Tbsp), Honey (1 Tbsp), and Dijon Mustard (1 Tbsp) in a blender. Season with salt and pepper. Blend until smooth.
step 10 Combine the roasted garlic, roasted red peppers, Chipotle Chili Puree (1 Tbsp), Red Onion (1/2), Red Wine Vinegar (4 Tbsp), Honey (1 Tbsp), and Dijon Mustard (1 Tbsp) in a blender. Season with salt and pepper. Blend until smooth.
step 11
With the motor running, slowly add the Neutral Oil (1/2 cup) and blend until emulsified. Pour sauce into a bowl. Cover and refrigerate for up to one day.
step 11 With the motor running, slowly add the Neutral Oil (1/2 cup) and blend until emulsified. Pour sauce into a bowl. Cover and refrigerate for up to one day.
Tags
view more tags
Dairy-Free
Gluten-Free
Lunch
Snack
Shellfish-Free
Dinner
Vegetarian
Sauces & Dressings
Mexican
Vegetables
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