Roasted Red Bell Pepper Sauce
This sauce is a great accompaniment to meats, vegetables, eggs, and anything you may put ketchup/ tomato sauce on – and it's sugar free and low carb!
Servings Prep Time
6serves 10minutes
Cook Time
60minutes
Servings Prep Time
6serves 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat oven to 390°F (200°C)
  2. Cut peppers in half and remove stalks and seeds
  3. Place on a tray and pour some oil over the top
  4. Using a pastry brush, coat the peppers on both sides with oil
  5. Put in the oven and bake for 1 hour; remove and allow to cool
  6. Peel off the skins as best as you can and put peeled peppers into a blender
  7. Blend up until it forms a smooth paste/sauce
  8. Top your favorite meats and dishes with the sauce
Recipe Notes

Storage – Store in the fridge for up to 3 weeks in an airtight jar or container. Can freeze, then defrost and use within 5 days.

Make it spicy – add chili flakes or a few drops of hot sauce to heat it up.