Servings: 2 cups
Calories: 95kcal
Ingredients
- 4 red bell peppers
- 1 medium tomato halved and seeded (or substitute 5 cherry tomatoes)
- 3 garlic cloves
- 3 tablespoons olive oil
- 1/4 tsp salt
- 2 tablespoons red wine vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon paprika
Instructions
- Set the oven to broil and move a rack to the highest position.
- Arrange whole bell peppers and halved tomatoes on a rimmed baking sheet. (If using cherry tomatoes, add them about halfway through cooking instead).
- Broil for about 10-15 minutes until the pepper skins get a nice char and the tomatoes soften considerably, rotating the peppers every few minutes to cook all sides.
- Remove from oven and place peppers into a medium bowl. Cover with a plate and let them steam for 15 minutes.
- Meanwhile, in a food processor, first pulse garlic cloves a few times to roughly chop them.
- Add the tomatoes, salt, and red wine vinegar and pulse a few more times.
- When the peppers are done steaming, carefully remove the tops and seeds, and slip off the skin with a paper towel. You may want to rinse them under cold water first to cool them down.
- Add all peppers to the food processor and pulse a few times. Slowly add the olive oil as you continue to pulse, and it will turn to a chunky sauce consistency.
- Add the paprikas and salt, pulse a few more times. Taste and adjust for seasoning, then serve with fish, chicken, pasta, vegetables, or almost anything else!
Nutrition
Serving: 0.33cup | Sodium: 55mg | Sugar: 4g | Fiber: 2g | Calories: 95kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 7g | Protein: 1g | Carbohydrates: 6g
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