Zesty Roasted Bell Pepper & Chevre Sauce

With the temps rising outside, I find myself hovering over the barbecue just about every night lately.  I love the simplicity of cooking over an open fire and how it just seems to make everything taste better.  I also love how I can cook up a storm and my house doesn’t garner a lick of heat from a hot oven!  It doesn’t get much better than that, right?  Comfortable temperatures and killer food!

What have you got going on the grill lately?  Are you strictly a burger and hot dog kinda backyard chef, or do you get a bit adventurous by throwing pizzas onto the flame or even oysters?  Honestly, I find it all wonderful!  Regardless of wherever your BBQ expertise lies, I have a nice little sauce to keep in your back pocket…not literal here, guys, cuz that would be nasty!  In all seriousness, this recipe will add a fresh and tasty zing to your meats and veggies this summer.

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Zesty Roasted Bell Pepper & Chevre Sauce

5 roasted red peppers

2 roasted jalapenos

5 cloves of garlic

4 tablespoons of olive oil

2 tablespoons of white wine vinegar

2 tablespoons chèvre

1 1/2 teaspoons of salt

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Ha!  You can’t beat a sauce for your BBQ that starts on the BBQ!  After you char your jalapeños and red peppers, throw all the ingredients into a processor and whirl away.  I remove the seeds from the red peppers, but leave the jalapeño seeds intact because you want that bit of heat to counterbalance the sweetness of the bell peppers.

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Use this luscious sauce to baste your grilled veggies, or to sauce your burgers.  I adore this sauce on some barbecued fish, as well.  It’s super versatile and works with chicken, beef, fish and veggies.  So, whatever you have got on the grill, this sauce will compliment what you’ve got goin’ on!

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Lookin’ goooooood!  This little gem of a sauce could even work for your pizzas and oysters 😉

Have fun this weekend, and happy barbecuing!

xoxo

Chanda

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Zesty Roasted Bell Pepper & Chevre Sauce

This recipe will add a fresh and tasty zing to your meats and veggies! It's a nice little sauce to keep in your back pocket, but not literally cuz that would be gross!

Course: Appetizer, Chicken, condiment, entree, Gluten Free, Sauce, Seafood, side, Side Dish, Snack, vegan, vegetables, vegetarian
Cuisine: Vegan, Vegetarian
Ingredients
  • 5 roasted red peppers
  • 2 roasted jalapenos
  • 5 cloves garlic
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp chevre
  • 1 1/2 tspn salt
Instructions
  1. After you char your jalapeños and red peppers, throw all the ingredients into a processor and whirl away. 

  2. I remove the seeds from the red peppers, but leave the jalapeño seeds intact because you want that bit of heat to counterbalance the sweetness of the bell peppers.

  3. Use this luscious sauce to baste your grilled veggies, or to sauce your burgers, or even on your barbecued fish.

Comments 1

  1. Pingback: Shakshuka with Garbanzo Beans & Red Pepper Sauce | Zest it Up

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