Red Bell Pepper Sauce

Pat Duran


This sauce is so delicious, my whole family loves it I use some of it today when I made Sweet Bell Pepper Bread. This makes the best bread to accompany any of your soups, stews or casseroles this winter..enjoy


☆☆☆☆☆ 0 votes

makes 2 1/3 cups
10 Min
5 Min
Food Processor


  • 2 large
    red bell peppers,charred
  • 1 Tbsp
    olive oil
  • 1/4 c
    chopped shallots,or sweet onion
  • 3 clove
    garlic, minced
  • 1 small
    chili pepper, seeded and minced
  • 1 c
    chicken broth
  • 1 tsp
    italian seasoning

How to Make Red Bell Pepper Sauce


  1. Char bell peppers over gas flame or roast them in broiler until blackened on all sides. Place the blackened peppers in a paper bag close tightly for about 10 minutes. Peel,seed and coarsely chop bell peppers. Set aside.
  2. Heat oil in medium skillet over medium heat. Add shallots, garlic and chili pepper; sauté until shallots are tender, oh about 5 minutes.
    Cool slightly. Pour mixture to a blender, add bell peppers, chicken broth and Italian seasoning. Puree until smooth or leave a little chunky if desired..(I usually take out 1 cup
    at the chunky stage, if I plan on making my Bell Pepper Bread).
  3. Season with a little salt and pepper to taste.
    This can be made 1 day ahead. Cover and chill. Rewarm over medium heat before using.

Printable Recipe Card

About Red Bell Pepper Sauce

Main Ingredient: Vegetable
Regional Style: French
Other Tags: Quick & Easy Heirloom

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