Italian red bell pepper sauce (salsa di peperoni)

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Connie Veneracion


  • 6 bell peppers (red, if you can get them)
  • 4 teaspoons vinegar
  • 6 cloves garlic peeled and lightly pounded
  • 1/4 cup extra virgin olive oil
  • salt to taste


  • Blanch the bell peppers in briskly boiling water for about five minutes or until the skins blister. Scoop out, cool a bit and peel off the skins. Cut off the stems, slit and scoop out the seeds.
  • In a small sauce pan, heat the vinegar and garlic.
  • Place the bell peppers, vinegar and garlic in a food processor. Process on high speed until pureed.
  • With the motor running, pour the olive oil in the thin stream through the spout. The sauce will lighten in color as the mixture emulsifies.
  • Pour the sauce into a bowl. Add salt to taste.