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    You are in: Home / Recipes / Spanish Roasted Red Pepper Sauce Recipe
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    Spanish Roasted Red Pepper Sauce

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 14, 2009

      This was a delicious sauce! I didn't get enough time to peel all the peppers but they blended up fine and just made the sauce a little chunkier. Just make sure to season it as it gives it some great flavor, I used some garlic salt and it was delicious! I decided to use have an half for the creme which worked well. All on all this was a great pasta dinner sauce. Made for ZWT5, Dining Daredevils ;)

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    • on November 14, 2008

      Sorry Spain, but it seems the Zaar-ites are bent on making this one Italian! I heeded the advice of other reviewers and added sauteed onion, garlic, and dried basil, then served this over pasta with fresh shaved parmesan. What a delicious change of pace from tomato sauce! I used VERY fresh veggies from today's farmer's market, and the recipe kept that fresh taste. I used cream cheese for the creme fraiche as well, but next go-round I will probably just leave it out. I used a fairly copious amount of garlic, and my only complaint is that I didn't add enough salt during cooking. That was easily remedied at the table. I added broiled chicken for DH's part, and it went very well. Thanks for posting, Karen Elizabeth. This is absolutely a keeper and I can't wait to try it with your Party Loaf! Made for Veg*n Tag.

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    • on September 27, 2008

      I added a can of tuna and served on pasta shells and it is a fabulous pasta sauce - thanks Karen

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    • on September 07, 2008

      So delicious! I didn't have creme fraiche, so used cream cheese. I love it and this will be wonderful on pasta! Thanks Karen! Made for Australian Swap#20!

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    • on August 16, 2008

      Having read the previous two reviews, I borrow from both and made a sauce which was simple yet divine. At AJO's suggestion, I included 4 cloves of garlic and roasted them along with the tomatoes and peppers. At French Tart's suggestion I also tossed in some fresh snipped basil and served this on whole wheat penne mixed with roasted vegetables (cauliflower, carrots, mushrooms, green beans, and red onion). So easy and so delicious. Thanks Karen Elizabeth. Made for Potluck Tag.

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    • on August 13, 2008

      Tasty! We liked the color and consistency of the sauce and the taste was good, but also a little bland for our taste buds. It definitely tastes like Roasted Red Peppers, and we love that, but wished it had some garlic or something else. We enjoyed it over mixed grains and baked tempeh with a side of cauliflour. We used the soy cream option. Thanks for posting! Made for the vegetarian/vegan swap.

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    • on September 14, 2007

      This was one of the best sauce recipes that I have made recently - it was SO easy and very tasty! I did not have a meat loaf or nut loaf on the menu, so I used it as a pasta sauce for a light supper dish last night - I had rave reviews from my husband and his friend who was visiting! I made it exactly as stated, and then just topped the sauce of with some freshly chopped basil after I had mixed it through with the pasta. C'est Parfait Karen! Many thanks - this is a keeper for me! Made for PAC Autumn 2007. FT:-)

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    Nutritional Facts for Spanish Roasted Red Pepper Sauce

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 73.8
     
    Calories from Fat 40
    55%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 6.8 mg
    2%
    Sodium 6.9 mg
    0%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.7 g
    23%
    Protein 1.6 g
    3%

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