Recipe courtesy of Gourmet Magazine

Roasted Red Pepper Sauce

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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2 large red bell peppers, roasted (procedure follows) and chopped, or 2 jars store bought roasted red peppers

1/4 cup extra-virgin olive oil

1 1/2 teaspoons fresh lemon juice, or to taste

1 1/2 teaspoons balsamic vinegar, or to taste

Cayenne, to taste


  1. In a blender blend together the bell pepper, the oil, the lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and black pepper, to taste.;