Roasted Red Pepper Sauce
15m prep 30m cook 45m ready
About 1 ¾ cups Serve this deeply flavored sauce with roasted or grilled meats, chicken, fish, or pasta.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 ½ pounds red bell peppers, roasted, peeled, seeded, and coarsely chopped, or 2 cups jarred roasted red peppers, drained and chopped
- 2 garlic cloves, minced
- 1 tablespoon sweet paprika
- ¼ teaspoon ground cinnamon
- ⅛ to ¼ teaspoon cayenne pepper, to taste
- 1 ½ cups vegetable stock or broth
- 1 cup water
- Salt and black pepper
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 ½ pounds red bell peppers, roasted, peeled, seeded, and coarsely chopped, or 2 cups jarred roasted red peppers, drained and chopped
- 2 garlic cloves, minced
- 1 tablespoon sweet paprika
- ¼ teaspoon ground cinnamon
- ⅛ to ¼ teaspoon cayenne pepper, to taste
- 1 ½ cups vegetable stock or broth
- 1 cup water
- Salt and black pepper
Let's Cook
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Step 1.
Heat in a large heavy skillet over medium heat: 2 tablespoons olive oil
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Step 2.
Add and cook, stirring often, until lightly browned, 5 to 7 minutes: 1 medium onion, chopped
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Step 3.
Stir in and cook, stirring, for 1 minute: 1 ½ pounds red bell peppers, roasted, peeled, seeded, and coarsely chopped, or 2 cups jarred roasted red peppers, drained and chopped; 2 garlic cloves, minced; 1 tablespoon sweet paprika; ¼ teaspoon ground cinnamon; ⅛ to ¼ teaspoon cayenne pepper, to taste
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Step 4.
Add: 1 ½ cups vegetable stock or broth; 1 cup water
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Step 5.
Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 20 minutes. Puree the sauce in a blender or food processor. Season to taste with: Salt and black pepper
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