Over the past few months I have been taking the time to oven roast vegetables. It’s a very easy thing to do and the flavor is amazing. This week I decided to create a Roasted Pepper Sauce that is easy, versatile and bursting with flavor.
The red peppers create a light and sweet taste while the jalapeño adds a nice warmth without overpowering. This sauce can be used over pasta or drizzled over meats and vegetables. If you are pressed for time, peppers can be roasted in advance and stored in the refrigerator for up to one week. Enjoy!
note: If you don’t appreciate heat, even in small doses, just skip adding in the jalapeño. :)
- Combine roasted bell peppers, poblano, jalapeño, garlic, olive oil, balsamic vinegar, lemon juice, basil, and salt and pepper into a blender. Blend until sauce has a smooth consistency. note: add a little water if the sauce feels too thick
- Transfer the pepper sauce into a large saute pan and warm over low heat, while pasta cooks.
- Cook the pasta in boiling water until pasta is al dente, drain pasta and toss with roasted pepper sauce. Garnish with fresh parsley and enjoy!
To oven roast peppers:
Preheat the oven to 425˚F. Lightly coat bell, poblano and jalapeño peppers with olive oil. Slice peppers in half, lengthwise, remove seeds and place skin side up in casserole dish. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and place peppers in a plastic bag or bowl covered with plastic wrap. Allow peppers to cool and then remove all skins. If you desire more heat, do not remove the seeds from the jalapeño.