Vegan Roasted Red Bell Pepper Sauce Recipe
Vegan roasted red bell pepper sauce recipe that can be made under 15 mins and stored for a week.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1 cup
- Red Bell Pepper - 2
- Onion – 1
- Tomato – 1
- Garlic – 10 pods
- Whole dry red chilies – 3
- Mixed dry herbs – 1 tsp
- Salt – to taste
- Oil – 4 tsp
Chop onion, tomato and red bell pepper into big chunks.
Heat a pan with 3 tsp oil. Add whole dry chilies and sauté for a few seconds.
Add the chopped onion, garlic pods, tomato, red bell pepper and sauté till the veggies get roasted well and shrink in size.
Take off fire and let it cool completely.
Transfer the roasted veggies to a mixer jar or food processor and grind to a smooth paste using 2 to 3 tsp water.
Heat the same pan with remaining 1 tsp oil.
Add the ground paste, mixed dry herbs, salt and mix well.
Cook for 1 minute over medium flame till the sauce thickens and take off fire.
You can either use the sauce immediately or let it cool completely and transfer to a jar before refrigerating.
Use the refrigerated sauce within a week.