ROASTED RED PEPPER SAUCE

ROASTED RED PEPPER SAUCE image

Yield 2 cups

Number Of Ingredients 11

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Ingredients

3 garlic cloves, peeled
2 strips lemon zest (1 x 1/2 inches), white pith removed
1 1/2 teaspoon kosher salt
1 1/2 teaspoon herbes de Provence
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1/3 cup olive oil
3 jars (12 ounces each) roasted red peppers, drained but not rinsed
Variation:
2 ounces cream cheese
1/4 cup sour cream or plain yogurt

Steps:

Add garlic, zest, salt and herbes to the work bowl of a food processor; chop for 5-10 seconds. Scrape bowl. Add lemon juice, vinegar, olive oil and peppers. Pulse on Chop 10 times, then process for 15-20 seconds until smooth. Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend. The sauce will keep up to 1 week refrigerated. Roasted Red Pepper Dip Variation: Make half the recipe. Add 2 ounces cream cheese and 1/4 cup sour cream or plain yogurt; chop for 10-15 seconds.

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