Sauces and Dressings

Roasted Red Pepper Sauce - 2 Cups for chopper

Makes about 2 cups

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Roasted Red Pepper Sauce - 2 Cups for chopper

Makes about 2 cups

Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips.

Nutritional information per serving (2 tablespoons): Calories 21 (40% from fat)
carb. 3g
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 1092mg
calc. 28mg
fiber 1g
  1. Roasted Red Pepper Sauce - 2 Cups for chopper-1
  1. Roasted Red Pepper Sauce - 2 Cups for chopper-1

Ingredients

  • 3 garlic cloves, peeled
  • 2 strips lemon zest (1 x ½ inches), white pith removed
  • 1½ teaspoons kosher salt
  • 1½ teaspoons herbes de Provence
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons regular or white balsamic vinegar
  • ¹⁄³ cup extra virgin olive oil
  • 3 jars (12 ounces each) roasted red peppers, drained but not rinsed

Preparation

  1. Add the garlic, zest, salt, and herbes to the work bowl; chop for 5 to 10 seconds. Scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on Chop, 10 times, then process for 15 to 20 seconds until smooth. Transfer to a re-sealable container and refrigerate for at least 30 minutes to allow the flavors to blend. The sauce will keep up to 1 week refrigerated. Roasted Red Pepper Dip Variation: Make half the recipe. Add 2 ounces of regular or lowfat cream cheese and ¼ cup of sour cream or plain yogurt that has been drained; chop for 10 to 15 seconds until homogenous.

This recipe was prepared with

Cuisinart Elite Collection 4 Cup Chopper/Grinder

Cuisinart Elite Collection 4 Cup Chopper/Grinder

$59.95

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