Roasted Red Pepper Sauce

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Course: Sauce
Cuisine: Pacific Northwest
Author: Renée B. ♥ The Good Hearted Woman


  • 1 large red bell pepper
  • 1/2 cup tomato sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/2 teaspoon Sriracha


  • Cut the red pepper in half and remove seeds and stem. Brush both sides with olive oil. Place on a foil lined baking sheet.
  • Place oven rack 4-5" away from heating element. Place baking sheet in the oven and broil the pepper for 8-10 minutes, turning over about half way through. The pepper skin will char.
  • Remove broiled pepper from oven and let set for a few minutes until it is cool enough to handle.
  • Peel away as much of the pepper skin as possible. (Don't worry if some remains, It's all going to get pulverized anyway.)
  • Place pepper along with the remaining ingredients into a small blender cup and process until smooth.
  • Serve hot or cold. Keeps in fridge for about a week.
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