Mediterranean Red Pepper Sauce

Mediterranean Red Pepper Sauce

Jarred roasted red peppers are an invaluable addition to any cook's pantry. Paired with almonds, garlic and spices, they make a simple, rich-tasting sauce to serve with grilled fish or vegetables.

From EatingWell: April 1998, The EatingWell Diabetes Cookbook (2005)
Yield: about 1 cup
Active Time: 10
Total Time: 10


  1. 1/4 cup slivered almonds
  2. 1 small clove garlic, crushed
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon paprika
  5. 1/4 teaspoon salt, or to taste
  6. Pinch of crushed red pepper
  7. 1 7-ounce jar roasted red peppers, rinsed
  8. 1 tablespoon extra-virgin olive oil
  9. 1 tablespoon red-wine vinegar


Combine almonds, garlic, cumin, paprika, salt and crushed red pepper in a food processor; pulse until the almonds are ground. Add peppers, oil and vinegar; process until smooth, stopping several times to scrape down the sides of the workbowl.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.


Nutrition Per Serving: 26 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 0 g fiber; 161 mg sodium; 14 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: free food