This low FODMAP Roasted Red Pepper Sauce is easy to make and has an incredibly complex and smoky flavor. The secret is in both the roasting process as well as the saffron. Don’t worry that the outer skin of the roasted red pepper is black, as it’ll be peeled off and discarded. The end result is a rich orange color that will add visual and flavorful impact on the Crab Cakes dish.
This sauce is usually such a hit for dipping dinner bread that my guests ask to take some home with them. Give it a try, it’s really worth it!
Roasted Red Pepper Sauce
- Category: sauce & others
Ingredients
- 2 red bell peppers
- 1/4 cup garlic infused olive oil
- 1 teaspoon saffron, steeped in 2 tablespoons of dry wine for 10 minutes
- 1 tablespoon juice from lemon
- 1 pinch cayenne pepper
- salt and freshly ground pepper, to taste
Instructions
- Roast the red peppers on an open flame or in the broiler until they are black all over. Place them in a closed container or pan with a lid until they "steam." Once they are cool enough to handle, peel the black skin off the peppers. Remove stems, seeds and chop coarsely.
- In a blender or food processor, add the roasted peppers. oil, asafetida. saffron and wine, lemon juice, cayenne, salt and pepper. Process until smooth.
- Pour in serving bowl and serve with crab cakes.
Kristen faith says
What is the measurement for the olive oil
Bo Park says
It’s 1/4 cup. I’ve corrected it, thanks.