Roasted pepper sauce

Preparation of Peppers

Preheat the oven to 220 °C.

Wash the sweet peppers, dry them, and place them whole on a baking sheet. Roast for 20–25 minutes, turning 1–2 times, until charred and soft.

Transfer the hot peppers to a bowl, cover with a lid or plastic wrap, and let sit for 10 minutes.

Peel the skin off the peppers and remove the seeds.

Preparation of the Sauce

Dice the roasted sweet pepper (35 g) into small cubes.

Mix the pepper with cucumber brine (20 g) and soy sauce or sugar-free tamari (20 g).

Add olive or avocado oil (10 g). Squeeze in lemon juice (10 g). Mince fresh garlic (1 clove) and add to the sauce. Add smoked paprika (1 g), salt (1 g), black pepper (1 g), and lemon zest (1 g).

Blend the sauce with an immersion blender until smooth or slightly textured.

Chill in the refrigerator for 20–30 minutes to stabilize the flavor.

For a creamier version, you can add a bit of avocado or a spoonful of homemade mayonnaise.

Pairs Perfectly With

• grilled vegetables: tomatoes, eggplants, zucchini, mushrooms;
• greens and salads: arugula, romaine, spinach, green onions;
• protein: chicken, turkey, beef, shrimp, young cheese, sharp blue cheese, tofu;
• toppings: olives, capers, walnuts, and pine nuts.