Red Pepper sauce is so delicious and easy to make. It goes especially well with vegetables, poultry, pork, or use over potatoes instead of gravy. You may see many bell pepper sauce recipes that use see use cream, but dairy-free red bell pepper sauce is flavorful and creamy without the addition of the unwanted saturated fat from that cream has. And by consuming this sauce you’ll also enjoy the wrinkle protection that red peppers offer, which you can read about in this recipe for roasted red bell peppers. So go ahead and try it!
This sauce goes perfectly with Turkey meatloaf (coming next week) and sautéed Swiss chard.
1 to 1 ½ tablespoons olive oil
½ medium onion
1 clove garlic, peeled and sliced
1 tablespoon flour (white or whole wheat)
2 red bell peppers (*optional – use 1 bell pepper and 2 Roma tomatoes for a more acidic taste)
1.) Add the olive oil to a 2-quart pot and then add the garlic and sauté for 30 seconds. Next, add the onion and stir until they are translucent.
2.) Add the flour and stir for three minutes. Next, add the chopped peppers and water to cover. Stir frequently and cook approximately for 20-25 minutes, adding water as needed.
3.) Blend the peppers when they are very tender. I like to use a stick hand blender, but can use a stand blender. If your blender is not powerful enough to blend the sauce to a smooth cream, you may need to strain the sauce to remove any remaining pepper skin.
Add salt and white pepper to taste.