1 cup roasted piquillo peppers (1 10-ounce jar in liquid)
1 clove garlic
1 small shallot
2.5 tablespoons extra virgin olive oil
3.5 tablespoons red wine vinegar
1/2 teaspoon salt
Instructions
Special Equipment-
food processor or blender
Steps-
Drain the piquillo peppers, and rinse them briefly under water. Pat them dry. Peel and roughly chop the garlic and shallot. No need to be precise here – you’re just going to puree them.
Combine everything in a food processor and puree until smooth.
Serve immediately or keep refrigerated until ready to use.
Serving
Suggestions
This sauce is so easy to make and great on almost anything! Burgers, eggs, polenta, pizza, sandwiches
Originally Submitted
12/13/2015
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