Roasting brings out the sweetness of red bell peppers and makes their skins easier to peel. Blend the soft flesh with gently cooked onion, garlic and Savory Dust for a smooth sauce that needs no cream or tomatoes. Allow about 30–35 minutes to roast the peppers and 10 minutes covered before peeling.
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
3 large red bell peppers, about 1 1/3 lb (600 g) total
1 tablespoon (15 ml) olive oil
1/2 medium yellow onion (about 75 g), finely chopped
1 garlic clove, minced
1/4 cup (60 ml) water, plus 1–2 tablespoons (15–30 ml) if needed
2 teaspoons (10 ml) apple cider vinegar
1 level teaspoon (5 ml) Savory Desert Dust, plus up to 1/2 teaspoon (2.5 ml) if needed
Directions
Roast the peppers. Heat the oven to 450°F (230°C). Wash peppers, halve lengthwise and remove stems and seeds. Place cut-side down on a foil-lined metal sheet pan. Roast 30–35 minutes, until soft and blistered with some darkened skin.
Rest and peel. Transfer peppers to a heatproof bowl, cover and let stand 10 minutes. When comfortable to handle, peel away loose and blackened skin. A few small skin flecks are fine; discard stems or seeds you missed.
Soften the aromatics. Heat the oil in a medium saucepan over medium-low heat. Cook the onion for about 4 minutes, stirring, until softened. Add garlic and stir for 1 minute without browning it.
Blend off the heat. Add peeled peppers, 1/4 cup water, vinegar and 1 level teaspoon Savory Dust. Remove from the heat. Blend with an immersion blender until smooth, keeping the blade submerged. Add water 1 tablespoon at a time only if needed.
Warm and adjust. Return to low heat and simmer gently for 5 minutes, stirring. The sauce should coat a spoon but still pour. Taste a cooled spoonful; add up to 1/2 teaspoon more Dust if needed. Serve warm over vegetables, chicken or pasta.
Yield: About 2 cups; 8 servings of 1/4 cup. Prep timing: 15 mins prep + 10 mins cooling.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
For a shortcut, use about 300 g of drained roasted red pepper pieces, roughly 2 loosely packed cups, and skip the roasting and peeling steps. Choose plain peppers, not a pepper relish. Jarred peppers may already contain vinegar and salt, so start with half the added vinegar and taste before using the full Dust amount. The yield and flavor will vary.
DO I HAVE TO REMOVE THE PEPPER SKINS?
Removing most of the loosened skin gives a smoother sauce and keeps burnt pieces from making it bitter. Let the roasted peppers sit covered for 10 minutes first. A few tiny flecks are fine. If you need a very silky finish, pass the blended sauce through a fine sieve, knowing that this reduces the yield.
IS THIS SAUCE SPICY OR CREAMY?
Red bell peppers are sweet peppers. Savory Dust adds seasoning depth, but this recipe contains no added hot chile, cream, cheese or nuts. Blended peppers and olive oil give it body. It is different from romesco, which commonly includes nuts and often bread. Add heat to individual servings if you prefer.
WHAT IF THE SAUCE IS TOO THICK OR TOO THIN?
For a thinner sauce, blend in water 1 tablespoon at a time. For a watery sauce, simmer gently uncovered for a few extra minutes and stir often. Fresh peppers vary in size and moisture, so the listed yield is approximate. Start with the measured water rather than adding a large splash.
WHAT CAN I SERVE WITH ROASTED RED PEPPER SAUCE?
Spoon it over roasted cauliflower, grilled zucchini, cooked chicken or fish. It also works on a grain bowl. For pasta, loosen it with a little hot pasta water and toss until it coats the noodles. Serving foods are optional additions; the recipe quantities and yield describe only the sauce.
HOW LONG WILL IT KEEP, AND CAN I FREEZE OR CAN IT?
Refrigerate promptly in a shallow covered container at 40°F (4°C) or below and use within 3–4 days. Freeze portions for up to 2 months for best quality, thaw in the refrigerator and stir. Reheat to 165°F (74°C). Discard sauce left out beyond 2 hours, or 1 hour above 90°F (32°C). This recipe has no validated canning process and is not for pantry storage.
DOES SAVORY DUST CONTAIN MUSTARD, AND DO I NEED MORE SALT?
The current Savory Dust ingredient list includes mustard and sea salt. Use the measured starting amount and taste before adding more; the recipe has no separate salt. Check every package for allergens and cross-contact information. A different seasoning can change the flavor and salt level, so it is not automatically a spoon-for-spoon substitute.
