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


  • 1Char 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.
  • 2Heat 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).
  • 3Season 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