Sweet Red Pepper Sauce
Kick up your roasted eggplant, steamed vegetables & baked potatoes with this sweet red pepper sauce.
Equipment
- Steamer basket
- Large pot with lid
- Food processor
- Medium mixing bowl
- Whisk
Ingredients
- 2 large red bell pepper chopped into large, uniform chunks
- 1 teaspoon lemon juice
- 1/2 teaspoon agave nectar or to taste
- 3/4 teaspoon minced garlic
- 1/2 teaspoon onion powder or to taste
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Steam red pepper in a steamer basket over boiling water in a large pot with lid for 10 minutes or until softened. Allow to cool for 5 minutes or so.
- Using a food processor or blender, puree your softened pieces of red pepper.
- Because we are making a sauce, let's refine it one more time by pushing your processed red pepper puree through a mesh strainer into a medium mixing bowl.
- Now, whisk in all remaining ingredients. Because there is so much variance in bell pepper size and sweetness, this is a great time to grab a clean spoon and taste the sauce. Adjust the seasonings to your liking.
- Serve your sweet red pepper sauce over eggplant, roasted vegetables or fresh baked potatoes.