This can be made smoky or not. Just replace the smoked paprika with regular paprika. This recipe makes just over a half a cup of sauce. If you double the recipe, you can use an entire 12-ounce jar of roasted tomatoes. We make this in a bullet mixer; the amounts are too small to make in a full-size blender. You can also make it by hand or with a stick blender. Be sure to let the flavors meld before serving.
Ingredients:
- 1/2 Cup roasted peppers (1/2 of a 12 ounce jar)
- 2 Tablespoons finely chopped fresh parsley leaves
- 1 Tablespoon finely chopped fresh cilantro leaves
- 2-3 Garlic cloves, chopped and smashed into a paste (about 2 tablespoons)
- 1/4 Teaspoon smoked paprika
- 8-10 Grinds of fresh pepper
- 1/4 Teaspoon salt
- Pinch (or more) red pepper flakes
- 2-3 Tablespoons light oil
- 1 Teaspoon red wine vinegar
Directions:
In the mini processor, add everything but the oil and vinegar. Pulse until it’s minced, but still a little chunky. Scrape down the sides and add the oil and vinegar. Pulse a few more times until it’s mixed well. Let stand at room temperature for an hour before using.
