Ingredients10 m servings 41
- Heat olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute.
- Blend garlic, red bell peppers, red wine vinegar, sriracha sauce, paprika, salt, and black pepper in a blender until smooth.
Per Serving: 41 calories; 3.6 2 0.4 0 276 Full nutrition
ReviewsRead all reviews 6
It was awesome with a few variations-I roasted the peppers in olive oil salt and pepper and then I added half a jalapeño and cayenne pepper for a spicier flavor and more salt and pepper than the...
Easy, delicious.. I had this on some scrambled eggs with cream cheese
Followed directions on point. Little on the runny side, but that could have something to do with the size of the peppers as well. VERY VERY good flavor!!!!
Five star flavor! I roasted the red pepper according to AR cooking school instructions! (Thank you AR for easy instructions.) Made this recipe with coconut oil instead of olive oil. It was t...
Excellent unique flavor. Mine was too thin to use as a dip but I think I may have over puréed and I didn't drain the red peppers well enough. Versatile, I will use this as a sauce on chicken, ...