Ingredients
Equipment
Method
- Char the peppers on all sides then steam in a plastic bag (to easily remove the charred pieces), de-seeded and remove stems and veins.
- Add all the remaining ingredients into your processor and pulse with the peppers until all the items combine.
- Salt and pepper to taste.
Nutrition
Notes
To roast peppers and use their smoky flavor, char on all edges, then steam in plastic bag.
NOTE: Can substitute this recipe with Red peppers which can also be purchased jarred and roasted from a grocer.
I love this sauce for all things Spanish Tapas, but also because it encompasses all the unique flavors that marry spicy peppers. Use this as a condiment for your charcuterie boards, or to serve with a beautiful tenderloin or any seafood. Roasted root veggies take center stage with this condiment. Add a dollop of this to your hummus, or any Mediterranean dish.
Sauce will last TWO weeks in Fridge, but can freeze to keep for 3 months until needed.