A simple dipping sauce made with roasted red peppers, garlic, onion, and spices. Try it with my Crispy Grain-free Zucchini Coins.
Roasted Red Pepper Dipping Sauce
makes about 1/2 cup
What you need:
1 red bell pepper, roasted (about 3/4 cup)
1/4 medium onion, diced (or 1/4 tsp onion powder)
1-2 cloves garlic (I use 2)
1 tbsp extra virgin olive oil
1/2 tbsp lemon juice
small handful fresh parsley
1/4 tsp cumin
1/4 - 1/2 tsp salt (to taste)
pinch black pepper
2-4 tbsp chicken or vegetable broth (or water)
1/4 cup coconut milk (more to taste)
How to make:
To roast red peppers (make extra and freeze them), check out this tutorial
with four different methods for roasting. (I roasted mine on the
grill.) If you don't want to roast peppers, you can use jarred roasted
red peppers. Process all ingredients, except for coconut
milk, in a food processor until smooth. Heat over low heat and simmer
gently for 5-10 minutes. After simmering, mix in coconut milk. Serve warm or cold (I serve
it warm).
Alternatively, you can cook diced onions in a
saucepan until soft and translucent. Then process all ingredients
except for the broth until smooth. (If you use onion powder instead,
just process all ingredients.) Serve warm or cold.
*For best taste, I recommend simmering the sauce.
Disclosure: This post contains affiliate links. If you make a
purchase through an affiliate link, while your costs remain the same,
Livin' the Crunchy Life will receive a small commission. Affiliate links
are used to pay for any blog costs, including ingredients for recipe
development. I appreciate your support!
August 26, 2013
Roasted Red Pepper Dipping Sauce (GF, DF, Paleo, Whole30)
Labels:
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3 Researches PROVE How Coconut Oil Kills Fat.
ReplyDeleteThe meaning of this is that you literally kill fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).
These 3 studies from major medical magazines are sure to turn the conventional nutrition world upside down!