The sauce will keep for up to 3 days in a covered container in the refrigerator.


  • 1/2 cup chopped Roasted Red Bell Pepper or jarred roasted red bell pepper, well drained
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic, minced, or 1/2 teaspoon prepared minced garlic
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 1/8 teaspoon salt, or to taste


process all the ingredients in a food processor (or blender) until smooth. Taste and adjust the seasoning.
tip: Extra-virgin olive oil, the most flavorful and most expensive olive oil, is made from the first pressing of topquality olives. Full-bodied, fruity, and low in acid, it's best for use in recipes where the flavor can be appreciated, as in salad dressings, or to season foods in the final stages of cooking. "Olive oil" or "pure olive oil," more refined and less flavorful, is used for cooking, because the flavor of extra-virgin oil dissipates somewhat when heated. Olive oils vary according to growing areas, grade, and quality; their color tells little about them. Conduct your own taste test to find the one you like best.

makes about 1/2 cup

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Submitted 5/16/06.
Submitted By: l mandrake

Roasted Red Bell Pepper Sauce