This roasted red pepper sauce is minimal – just roast and blend your peppers! It’s a good way to preserve vegetables you won’t get around to using fresh, without the effort of an elaborate recipe. CSA member Kathy Baer recommends freezing this sauce to add to future sauces (e.g. tomato) or dips (like hummus).
Simply slice your peppers and remove seeds and stem, drizzle in oil, and roast in an oven or air fryer till soft. Then blend and store in a freezer-safe jar or plastic bag. If desired, peel off the skins after roasting to make an even smoother final sauce.
Other options for a gussied-up sauce include this roasted red pepper and maple BBQ sauce.
