Roasted Red Pepper Sauce is an amazing add to a hamburger, steamed broccoli, roasted cauliflower, or fried eggs!
Makes 2 Cups
1 jar (16 ounces) roasted red peppers, drained
¼ cup extra-virgin olive oil
¼ onion, roughly chopped
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tablespoon capers, drained
Juice of ½ lemon
½ tsp salt
½ tsp black pepper
- Combine all ingredients in a food processor and pulse 5-10 times to combine, then blend on high speed until smooth.
- Store in the refrigerator for up to 5 days.
Suggestions: Top any array of fresh steamed vegetables from asparagus to zucchini, dollop on top of a hamburger patty or salmon steak, or pair with fried eggs. Change out the roasted red peppers for the same amount of sundried tomatoes or roasted eggplant. Add black olives to make a tapenade.
Hartwig, M. and Hartwig. D. (2015) The Whole30. Houghton Mifflin Harcourt. p. 316.