Harvest of the Month

Woman cooking

Roasted Red Pepper Sauce

Serves 6 – ¼ cup servings


  • 4 large red bell peppers
  • 2-3 teaspoons low sodium Dijon-style mustard
  • 1 teaspoon honey
  • 1 teaspoon garlic, chopped
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • ½ cup fresh Italian parsley
  • ½ cup fresh basil leaves
  • 2 Tablespoons sour cream
  • Salt and pepper to taste


Roast red peppers in the oven under the broiler, or over a gas stovetop burner, using tongs, until blackened and blistered. Place roasted peppers in large bowl, cover tightly with plastic wrap and set aside until cool enough to handle. Pour cool water over peppers, and remove blackened skin. It is not necessary to remove every bit of skin. Remove core, seeds and membranes from inside peppers. Place peppers into blender container. Add mustard, honey, garlic, pepper, oregano, parsley, basil and sour cream. Blend until smooth.

Chef’s Tips
Add more or less herbs and seasonings to taste.
For a time-saver, purchase a jar of no-salt-added roasted red peppers.

Recipe Source: Adapted from Pritikin.com