The Best Roasted Red Pepper Sauce
Super easy, versatile, red pepper sauce for toast, pasta, or whatever else you can think of.
Sat Jul 10 2021
Writing about where a recipe comes from – especially one this simple – is a cliche, so let's just jump into how to make it.
3 Red Peppers 1 Shallot 1 Head of Garlic 1 Chilli 200g Parmeggiano Reggiano Olive oil Salt + Pepper to taste
Preheat your oven to 350, on broil.
First, we need to cut and clean our veggies for roasting. Cut your peppers in such a way that they can lay flat across a rimmed baking sheet. I usually do a "top and tail" method, then place every piece flat on the sheet, skin side up. I also leave the stem in, 'cause after cooking, the stem just pulls right out. Similarly, just halve your garlic horizontally and your shallot lengthwise. Toss those onto the sheet with the flat red peppers and drizzle it all with olive oil.
Toss your sheet pan, with all your oiled veggies on it, into the oven. It should stay in there until the skins of your red peppers are blistered and a little blackened. I literally don't know how long it'll take since ovens vary so greatly, but if i had to guess, I'd say maybe 10-15 minutes?
When they're done, toss the red peppers, shallot, the garlic cloves, and a chilli for some spice, right into your blender or food processor. Blend or process until smooth. Add your parm if you want, blend/process some more, then salt & pepper to taste.
Written by Brandon Mowat
building useful things at Ada, in the city of Toronto
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