Vegan Roasted Red Pepper Dipping Sauce
Savory, smoky, garlicky and just a little spicy, the perfect vegan roasted red pepper dipping sauce for your favorite things or to coat your favorite pasta.
Servings 4 people
- 4 red bell peppers (or a 16 oz jar)
- 3 cloves garlic -grated
- 1 tbsp apple cider vinegar (or your favorite kind)
- 1.5 tsp smoked paprika
- 1 tsp red pepper flakes -or to taste
- 1 pinch sea salt to taste
- 1 tsp extra virgin olive oil or water (optional)
If using the jarred peppers make sure to drain them well first.If using fresh peppers rinse them well and preheat your broiler.
Place the peppers on a broiler proof rimmed tray and broil until charred on all sides, about 5 minutes per side.
Transfer to a bowl and cover until cool enough to handle. With your fingers gently peel the charred skins, they should easily slide off. Discard the pepper core and the seeds.
Add the roasted peppers to a food processor together with the apple cider vinegar, smoked paprika, chili flakes and a pinch of sea salt. Process until smooth. Add a drizzle of olive oil or water to stretch out the sauce if needed.
Transfer to a bowl and stir in the grated garlic. Taste and adjust seasonings with more sea salt and vinegar. Turn up the heat with more spicy red pepper flakes if desired.
Serve as a dipping sauce or toss with your favorite pasta like spaghetti, gnocchi or even use as a lasagna sauce.
Calories: 44kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 23mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4245IU | Vitamin C: 152.6mg | Calcium: 12mg | Iron: 0.8mg