Spanish Red Pepper Sauce

How to make Spanish Red Pepper Sauce.

This is a great tasting sauce that goes great with seafood, chicken and pork.


2 Large Red Bell Peppers, de-seeded

3 cloves of garlic, minced

1 Tablespoon of cumin powder

1 Teaspoon of paprika

1 Teaspoon of sea salt

2 – 3 Tablespoons Extra Virgin Olive Oil


1. Using a pestle and mortar (if you have) add the peeled garlic, salt, cumin, paprika and a drop of the olive oil.

2. Grind together to make a paste. If you don’t have a pestle and mortar, add all the ingredients to a food processor, but make sure the garlic is minced well first.

3. Add the chopped and de-seeded peppers to the processor, add a bit at a time. Blend until all smooth.

4. Then add the olive oil. Blend. Taste to see if you need a little more salt.

5. Serve in a bowl or store in an airtight container in the fridge until ready. This will keep for up to 3 – 4 days refrigerated. Simply bring to room temperature when ready to serve.

Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.

Leave a Reply