AKA Roasted red pepper and garlic sauce.


Prep Time25 mins
Cook Time30 mins
Course: Condiment
Cuisine: Lebanese
Servings: 32 tbsp
Calories: 7kcal


  • 2 whole red pepper stickers removed
  • 8 large jalapeno pepper rough chopped, de-seeded
  • 5 large garlic smashed
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tbsp lemon juice
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1.5 tsp salt


  • preheat the oven to 400F
  • Roast the peppers and garlic- the peppers need 30 minutes, the garlic needs 15. When you take the garlic out, turn the peppers before returning them to the oven.
  • Place the peppers in a bowl and cover, allow to steam for 10 minutes to make peeling easy
  • peel off the burned pepper skin. Discard the skin, remove the steam, seeds and cartilage.
  • Add everything to a food processor and process to desired consistency. I like mine pretty chunky


Sodium: 113mg | Calcium: 3mg | Vitamin C: 5mg | Vitamin A: 47IU | Sugar: 1g | Fiber: 1g | Potassium: 19mg | Calories: 7kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg