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Roasted Red Pepper Sauce
This delicious gluten-free, dairy-free, Whole 30 compliant Roasted Red Pepper Sauce will add a tasty zip to any dish! Please note: All the ingredients below are easy to find gluten- and dairy-free, but not all brands are safe. So be sure to always check the ingredients.
Prep Time
10minutes
Cook Time Passive Time
25minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
25minutes 10minutes
Ingredients
Instructions
  1. Heat oven to 450 degrees Fahrenheit.
  2. Rinse bell peppers, then cut in half lengthwise. Remove stems and seeds.
  3. Cover baking sheet with parchment paper. Place peppers on the sheet with the open side facing down.
  4. Drizzle 1 tsp. olive oil over the peppers. Bake for 20 minutes.
  5. Remove the peppers from the oven and place them on a sheet of foil. Bring the corners of the foil together and fold to make a tent. Let sit for 10 minutes.
  6. Mince the onion and garlic.
  7. Heat 2 Tbsp. olive oil in a skillet over medium heat. Sauté the onion and garlic for 1 to 2 minutes, until fragrant. Stir frequently.
  8. Open the foil tent and remove skin from peppers.
  9. Add all ingredients to a blender. Make sure to shake the coconut milk can before opening, so the separated contents mix together and make it creamier.
  10. Blend until smooth. Enjoy!