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bell pepper sauce in a pan
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4.56 from 9 votes

Bell Pepper Sauce

I developed this bell pepper sauce as a way to use up a trio of rainbow peppers that had been languishing in the crisper. Ever since, I've been making it on repeat. This bright, flavorful, gently textured condiment amps up simply cooked steak, pork, chicken, or fish. Or dollop it onto anything from hummus to a grain bowl to fried or scrambled eggs.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sauces and Condiments
Cuisine: American
Keyword: bell pepper sauce
Calories: 96kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 medium red bell pepper about (250 grams)
  • 1 medium orange bell pepper
  • 1 medium yellow bell pepper
  • 8 garlic cloves
  • 2 tablespoons (30 ml) olive oil
  • ½ teaspoon fine sea salt
  • 2 tablespoons (33 grams) tomato paste
  • ½ cup (120 ml) water
  • ½ teaspoon chili flakes
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Remove the stems, ribs, and seeds from the peppers and cut into a very small dice (about ¼-inch). Chop the garlic.
  • In a 10-inch frying pan, warm the olive oil over medium-high heat. A nonstick pan gives you a little more flexibility but isn't strictly necessary.
  • Add the peppers, garlic, and salt.
  • Cook, stirring every couple of minutes, until peppers have visibly softened.
  • Stir in the tomato paste.
  • Add the water, chili flakes, and pepper and bring to a boil.
  • Reduce the heat to medium-low, cover the pan, and simmer until the peppers are soft enough to almost melt away and the liquid has incorporated into the sauce. As the cooking proceeds, you'll need to stir more frequently and possibly lower the heat. Sauce is ready to use right away and will only improve over time.

Notes

  1. You can use red, orange, or yellow bell peppers for this recipe. I like to use one of each when I have them on hand, just for the gorgeous rainbow of colors. Their flavors are basically indistinguishable.
  2. I call for lots of fresh garlic and sometimes use even more. You can customize the amount to your taste. Chop it evenly but somewhat roughly (rather than mincing) so it doesn't burn.
  3. Tomato paste adds a backbone of umami and silkiness. You can use either the kind in the can or the double-concentrated kind in the tube — use the full measure either way.
  4. The amount of chili flakes called for gives this sauce a gentle but noticeable heat. You can, of course, customize to suit your preference.
  5. I love this sauce as-is, but it's also a great place to use up any herbs you've got on hand. Chopped rosemary, thyme, oregano, basil, and surely others would make a lovely addition. Add up to a tablespoon total of the first three along with the bell peppers and/or up to a quarter cup of basil toward the end of cooking.
  6. Definitely. Bell pepper sauce keeps well in the fridge for a week and only improves in flavor as it sits. I often make a double batch and dollop it onto virtually every breakfast, lunch, and dinner throughout the week. You can freeze it for up to a year if you like, though the texture will soften even more.

Nutrition

Serving: 1 | Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 267mg | Fiber: 1g | Sugar: 3g