Creamy Red Pepper Sauce

This sauce is so versatile, it could be considered the little black dress of toppings! Served warmed or cold, on veggies, salads or meats, this sauce compliments nearly everything deliciously. 

I prefer to use Divina Roasted Red Peppers, because they preserve with red wine vinegar instead of citric acid, like most jarred red peppers. You can really taste the difference. You can find them in your natural grocery store.

Did you know that garlic becomes many times stronger, the finer it is processed? I prefer to pulse in the garlic in the last step, or for a garlicky zing, blend well it at the start. Enjoy!

Puree in Blender:

16 ounce jar of Roasted Red Peppers, drained and chopped

1 cup unsweetened plain yogurt (I use Kitehill Unsweetened Plain Almond Yogurt)

2 T Extra Virgin Olive Oil

2 T chopped parsley (a heaping 1/4 c unchopped)

Zest and juice of one organic lemon

1/2 t. salt

1/4 t. pepper

Briefly Pulse in:

2 T minced red onion

1 clove garlic, minced (add at end)

Store in the fridge... it won't last long!