August 26, 2013

Roasted Red Pepper Dipping Sauce (GF, DF, Paleo, Whole30)

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.


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