Roasted Red Pepper Sauce

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0.5 min read
Roasted Red Peppers

Roasted Red Pepper Sauce

Course: Sauce, Vegetarian
Cuisine: American, International, Vegan, Vegetarian
Yield: 16 portions of 1oz


  • 2 cups red pepper roasted *
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon Dijon mustard, no-salt-added
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 tablespoon basil (fresh) chopped


  • Combine all ingredients for 2 minutes in a blender until liquefied.
  • Chill for 1 hour to blend flavors.
  • Serve.


* Roast peppers under broiler or over a gas burner, using tongs, until blackened and blistered. Set aside until cool enough to handle. Pour cool water over peppers. Remove blackened skin, cores, seeds, and membranes.
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