Among the many quick sauces and dressings experimented with over the years, this fresh seasonal pepper sauce is certainly the one that encapsulates the unmistakable taste of Mediterranean flavors, super inviting and very fragrant thanks to the mix of simple and genuine garden aromas! Great as a pasta dressing, it can be used in various ways in the kitchen, even spread on baked goods like bruschetta, breadsticks, or crostini! This sauce is certainly a valid and fresh alternative to usual sauces, perfect for impressing your guests and versatile enough to satisfy even the most demanding palates, optimally catering to the requests of a vegetarian, vegan, gluten-free, and lactose-free kitchen! In short, healthy and delicious.
You can find other sauces to accompany your dishes here, and they are all worth trying:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 2 red peppers (medium)
- A few leaves mint
- A few leaves basil
- 2 sprigs thyme (fresh)
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 pinch salt
- to taste mixed peppercorns
Tools
- 1 Baking tray
- 1 Parchment paper
- 1 Knife
- 1 Mixer
Preparation
Wash the peppers, dry them with kitchen paper towels, and place them on a baking sheet lined with parchment paper (fig. 1).
Bake at 375°F for about 45 minutes, turning them often, then remove them from the oven and let them cool slightly (fig. 2).
After this time, let them cool slightly, peel them, and clean them by removing their inner seeds. Then cut them into strips (fig. 3).
Place them in a mixer adding a pinch of salt and a sprinkle of pepper (fig. 4).
Also add the garlic, herbs, and oil (fig. 5).
Blend in several batches until you achieve a thick and smooth cream.
And voilà… the red pepper sauce is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉You can store the red pepper sauce in the fridge in an airtight glass container or covered with plastic wrap for up to 2-3 days, or freeze it.
