Roasted Red Pepper Sauce for Beans

Tilted white bowl full of homemade pepper sauce and dip with chips and black olives peeking into the picture.

5 from 7 votes

Roasted Red Peppers Bean Sauce is so unusual but a must have for your condiment list.

Course Sauces, Dressings, Condiments

Cuisine Sauce, Vegan

Prep Time 5

Cook Time 40

Total Time 45

Servings Cups

Calories 41kcal

Author Ginny McMeans

Ingredients

4 whole roasted red peppers - 4 fresh red bell peppers to roast or store-bought jarred roasted red peppers
¾ cup tomatoes - canned plum tomatoes, drained and chopped
¼ teaspoon maple syrup
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
¼ teaspoon oregano

Instructions

Cut each red bell pepper in half down through the core.
Cut out the top core and slice out the raised pithy ridges on the inside of the peppers with a paring knife.
Make sure all of the seeds are removed.
Lightly oil a baking sheet and place each pepper half cut side down on the baking sheet.
Preheat the oven to 450° and place the pan on the top rack. Bake for 25 minutes and let the tops shrivel and blacken.
Take them out of the oven and dump into a bowl. Place a plate over the top of the bowl so that the peppers can steam for 20 minutes.
Remove the peppers and peel off the skins with your fingers. There you have it. Beautifully roasted peppers.
Process in a blender with the tomatoes until coarse or smooth. My photos show when I just pulsed it all but I go smooth - often.
Put the peppers and the tomatoes into a medium saucepan. Add the maple syrup, black pepper, cayenne pepper and oregano.
Simmer over low heat. Cook about 15 minutes or until as thick as you like.

Notes

IF FREEZING:

Let cool to room temperature. Package in rigid sided containers (I use small freezer jars) as defined in my article Preparing Food for the Freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6 to 8 hours. When serving - Loosely cover and zap in the microwave to take the chill off. Ready to serve.

Nutrition