Roasted Sweet Pepper Sauce
Sign In to Add Ingredients to Cart
- 1 pkg mini peppers
- 1 tablespoon coconut oil
- 2 tablespoons stock
- pinch of ground turmeric
- 1 small onion - diced
- 1 medium carrot - diced
1)Broil whole peppers, turning often, to lightly char skin all over. Put in bowl and cover for 10 minutes or until cool enough to handle. Remove skin, seeds and core, saving any juice.
2)Sauté onion in oil until translucent. Add carrots and stock and cook until soft.
3)Puree pepper with remaining ingredients and roasted pepper juice until smooth. Keep in fridge for 4-5 days. Makes approximately 11/2 cups