This smoky, tangy sauce takes flavor cues from ajvar, a roasted red pepper spread from the Eastern Mediterranean. Toss it with pasta, mix it with roasted eggplant for a dip, or cook up some baked fish wraps (see Associated Recipes). Source: EatingWell Magazine, May 2020

Andrea Nguyen


Ingredient Checklist


Instructions Checklist
  • Position a rack in upper third of oven; preheat broiler. Line a baking sheet with foil.

  • Halve peppers lengthwise and discard stems and seeds. Place the halves, cut-side down, on the prepared pan along with garlic.

  • Broil, flipping often, until the peppers are charred in many spots, 10 to 15 minutes. Transfer the peppers to a bowl and loosely cover with the foil. Let stand until cool enough to handle, about 20 minutes. Place the garlic on a small plate.

  • Peel the peppers and garlic. Transfer the garlic to a food processor and add paprika, salt and cayenne; process to finely chop the garlic. Add the peppers and vinegar; process until pureed. With the machine running, slowly pour in oil through the feed tube. Let the sauce stand for 10 minutes before serving.


To make ahead: Refrigerate for up to 5 days or freeze for up to 3 months. Serve at room temperature.

Nutrition Facts

53 calories; 3.7 g total fat; 0.5 g saturated fat; 163 mg sodium. 134 mg potassium; 4.2 g carbohydrates; 1.3 g fiber; 3 g sugar; 0.7 g protein; 1980 IU vitamin a iu; 121 mg vitamin c; 26 mcg folate; 7 mg calcium; 8 mg magnesium;