Ingredients
Scale
- 2 large red bell peppers
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil (optional)
Instructions
- Preheat the oven to 450°F (230°C). Wash and halve the red bell peppers, removing seeds.
- Place the halved peppers skin-side up on a parchment-lined baking sheet. Roast for 20-25 minutes until skins blister and blacken.
- While roasting, finely chop the garlic. Once peppers are cool enough to handle, peel off charred skins.
- In a blender or food processor, combine roasted peppers, garlic, olive oil, balsamic vinegar, salt, and pepper; blend until smooth.
- Taste and adjust seasoning if needed; stir in fresh basil if desired.
- Store in an airtight container in the fridge for up to one week or serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Roasting/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 30g
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg