Red peppers are packed with nutrition such as vitamin c, Folic acid, Thiamine and the list goes on.
With all the health benefits of red peppers the flavor is just as impressive, and when you roast them the sweet flavor becomes even more splendid.
We use this sauce on ribs, with french fries, zucchini fries, and anything else I can dip. It’s grain free, artificial sugar-free, dairy-free, and Paleo/primal at the same time.
I prefer making all of our dipping sauce at home. It gives me total control of what we are taking into our bodies, and removes artificial preservatives and chemicals from our meals.
Plus its super simple so why not?
3 Red Peppers
1 roasted garlic (Instructions for roasting garlic)
1 Tablespoon Honey
1/2 Tablespoons Smoked Spanish Paprika
1/3-1/2 cup coconut milk
1/2 Tablespoon sea salt or to taste
1 Tablespoon coconut vinegar
Preheat oven broiler. Line roasting pan with aluminum foil. Place Red Peppers on roasting pan.
Roast red peppers for 30-40 minutes or until the outside is shriveled and charred.
Cover peppers with aluminum foil and let them cool down for 10 minutes or until cooled enough to handle.
After peppers have cooled down remove seed and stem from the peppers.
Place peppers in small sauce pan with all the other ingredients including the roasted garlic.
Simmer with top on pot for 5 minutes.
Remove pot and blend ingredients. You can use a food processor or a hand blender. I like to use a hand blender/immersion blender, so I’m not transferring the hot ingredients back and forth. (call me clumsy-mumsy)
After everything has reached a smooth consistency, place the top back on pot and simmer on medium low heat for about 15 more minutes, or until reduced, to a ketchup like consistency.
Store up to 3 days refrigerated.