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




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.

Associated Recipe

Nutrition Facts

2 Tbsp.
53 calories; protein 0.7g; carbohydrates 4.2g; dietary fiber 1.3g; sugars 2.6g; fat 3.7g; saturated fat 0.5g; vitamin a iu 1979.7IU; vitamin c 121mg; folate 26.3mcg; calcium 6.8mg; iron 0.3mg; magnesium 8mg; potassium 134.4mg; sodium 163.1mg.