This roasted red pepper sauce is fantastic with hints of honey, thyme, and balsamic vinegar. Amazing with steak, chicken & seafood, or as a pasta or pizza sauce!
1/4 cup (13 g) red onion, diced
1 clove garlic, sliced (see note)
1 tsp olive oil
8 ounces (227 g) roasted red peppers from a jar (drained, pat dry, seeded, chopped)
1/4 cup (59 ml) olive oil
1 tbsp fresh thyme, minced
1 tsp balsamic vinegar
1 tsp honey
1/4 tsp salt (or more, to taste)
1/4 tsp pepper
Heat 1 tsp olive oil in a small pan. Sauté onion until it softens and just begins to become translucent. For the last minute add in the garlic.
Put all recipe ingredients into a blender and purée.
Serve room temperature or warmed.
If your jar of roasted red peppers also contains garlic you don't need to add more.
Keywords: roasted red pepper sauce, pasta sauce, steak sauce