Looking for a delicious new way to sauce up your meals? Roasted red pepper sauce is IT. Delightful delectable with lemon, garlic, and chickpeas and so versatile, plus it is ready in just FIVE minutes, it doesn't get any easier than this!
112-ouncejar roasted red peppersdrained and lightly rinsed
¾teaspoonsaltor to taste
juice of 1 lemon
1teaspooncrushed red pepper flakes
⅔cupgarbanzo beansor almonds
½teaspooncracked black pepperor to taste
Combine all ingredients in a food processor, blend completely.
Add a bit of water - a couple teaspoons - and pulse until consistency is smooth. Taste, add salt and pepper if needed.
Serve immediately or store in airtight container up to five days.
Garbanzo bean alternates: I have tried this with garbanzos/chickpeas, almonds, and cashews - all are delicious! Heat level: As written, this sauce is not spicy. When I make it for my husband and myself (we love spicy food) I add more crushed red pepper flakes to give it a good spicy kick! Store it: This sauce keeps really really well if you store it in an airtight container in the fridge. It never lasts longer than a week at my house because we pull it out to add to so many favorite dishes - great for pork, chicken, steak, potatoes, and vegetables. We even dip our bread in it.