Portions: 8 people Calories: 45kcal |
The smoky, sweet taste of the roasted sweet peppers combined with garlic and olive oil in this flavorful roasted red pepper sauce and confit recipes. Perfect for dressing up any dish, even as humble as scrambled eggs. It's versatile, easy to make, and completely vegan.
By - Revised . Original Aug 4, 2012.
Roasted Red Pepper Sauce Recipe.
Why we ❤️ it
- You'll love the creaminess and flavors of this sauce of roasted red pepper with garlic and olive oil, which is tomato-free, gluten-free, and suitable for paleo and keto vegetarians.
- It is cooked in a way that maximizes its flavor, and can also be made into a kind of preserve (the French call it "confit").
- With this cooking method, roasted peppers become a much milder version of themselves.
- This delicious sauce is one of my favorite sweet pepper recipes, and it enhances any dish you use it in.
Roasted Red Pepper Sauce Recipe
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Utensils and tools
- Baking sheet lined with parchment paper or silicon liner, or
- Food processor blender, or immersion blender
Ingredients
- 4 red bell peppers
- 2 tablespoons vegetable oil, grease grill or skillet
- 1 cup olive oil
- 1 head garlic, (yes, one entire head, about 8 large garlic cloves), peeled and sliced
- 4 tablespoons red wine vinegar, or rice vinegar
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper, freshly-cracked, or ground
Preparation
1. Cut the peppers
Cut the peppers in half lengthwise (through the stem).
2. Cook the peppers
- Cook the peppers in one of these ways:Oven method: Place the peppers skin-side-up on a baking sheet lined with parchment paper or silicone mat. Place under the broiler and cook until the skin is charred. Remove from the oven.Grill method: Grease the grill with vegetable oil, and roast the peppers with the skin facing the flame until the skin is charred. Remove from the grill.Stovetop method: Grease a large cast iron skillet with vegetable oil, and heat over medium-high heat on the stove. Cook the peppers, rotating with tongs until all the skin has charred a bit.
3. Peel the peppers
- Immediately after removing from the heat, place in an airtight container or heat-safe plastic bag and let it come to room temperature.Remove the charred skin, if needed do so under running water, or submerge in a bowl with cold water.
4. Cook
- Clean the peppers of seeds and the white parts inside. Slice the peppers into thin strips.Heat the olive oil over very low heat in a skillet. Add the garlic and cook for 15 minutes (make sure it does not burn). Add the peppers and cook for another 15 minutes; by then the peppers and garlic should be tender.Remove from the heat and cool to room temperature.Stir in vinegar (red wine if you'll blend it, rice vinegar if you'll make it into a confit), salt, and black pepper.
5. Serving
- You can blend it to make a creamy red pepper sauce, or leave it unblended to serve as confit.Pour it into a jar with a tight-fitting lid and let it rest for at least two hours, or store it in the fridge for up to a week. Always serve at room temperature.
Top tips
- Roasting in the oven: Yes, you can roast the peppers in the oven, but to get the charred skin that you can peel off and a smoky flavor use the charbroil function.
- Preventing bitter taste: To avoid the sauce turning bitter, clean out any charred part of the pepper, taste it, and you may want to rinse them if they taste overly bitter. Letting the sauce rest as instructed also helps develop the flavors and tame any lingering bitterness.
- Save leftovers: If you have some leftovers, you can add them to a soup.
- Reheating leftovers: Once refrigerated, you can quickly reheat it in the microwave by heating it in 30 seconds increments.
- More ingredients: You can add other things to the unblended preserve; some of my favorite ones are diced feta cheese.
- Other flavors: If you like to add other flavors, try a few herbs, my favorite are a few oregano leaves, some fresh basil leaves or some sprigs of rosemary.
- Lemon: You can use lemon juice instead of vinegar, it goes great with fish.
Serving suggestions
Serve as dressing for some salads, add to your sandwiches and burgers, great as a sauce for BBQ chicken (like Air fryer cordon bleu chicken, or , meats (like turbot steak), and fish
Make grilled veggies wraps, and serve the confit as a side dish, drizzle over a turbot steak.
You can use the blended version in the same way you'd use pesto sauce. My favorite way to serve it with pasta is by boiling some penne or rigatoni, mixing it with the pepper sauce, and sprinkling it with some parmesan cheese (or nutritional yeast for a vegan, dairy-free version).
I also recommend you try it with the humblest but most comforting dish I can think of: rice and scrambled eggs; please, humor me. You'll love it.
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Learn more
Though bell peppers are also known as pimientos in Spanish, notice they're not the same as pimiento peppers.
Are sweet peppers healthier raw or cooked?
Raw peppers contain more nutrition than cooked peppers, but cooking them may make them more appetizing and digestible.
What are the benefits sweet peppers?
Peppers are rich in vitamins (especially vitamin C), as well as fiber and antioxidants.
How to peel a roasted bell pepper?
Place the hot roasted pepper in an airtight container or heat-safe plastic bag until it cools down, it will losen the skin even more.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
That roasted bell pepper confit looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.
Is it like pickle or salad?
Neither, it's a condiment. 🙂
The concept does exist, and the expression used is "alimentos reconfortantes." This phrase has been used for at least 2 decades to translate the English expression. I have also encountered the expression "comida entrañable" to convey the same concept, although I find it more manufactured and less universal.
Never really made confit with peppers but I can see how it would go so well with eggs or any meal. I have to say .. you have to some amazing prop collection 🙂
Yeah, that's where all the money goes. 🙂
I absolutely loved reading this post! An easy way to turn my "arroz con huevo" into a "fancy" dish :). I haven't heard before about Nakano vinegars. They seem like a great product option. Where can i find them in the US?
Yep, it totally fancifies any dish, guaranteed.
And at the risk of sounding stupid, I suggest you start with the biggest supermarket close to you.
Hahahaha! You're so funny Aunt Clara! I'll do that. Thank you for the prompt response! 🙂
Most supermarkets carry nakano vinegar. I got mine at Stop and Shop :).
Thanks!
The most accurate translation I can think of in Spanish is "comida reconfortante", thought I've never heard anyone using the term before. As a broke college student away from home I can attest to the comforting deliciousness (and low cost factor) of rice and egg, thought in my case it… Read more »
Thanks, Wallace. I am totally going to borrow that for when I translate this.
And do try the rice and scrambled eggs. It's divine, specially with the confit. 🙂