Simple Red Pepper Sauce (great on fish!)

I hope everyone enjoyed their Fourth of July!  Nick worked most of the day but Paige and I went to the parade and enjoyed some alone time until he got home, then we went to a friend’s house for a delicious meal and fireworks.  As I do for most summer cookouts, I made my favorite quinoa salad.  Delicious.

Do you know what else is delicious?  This simple red pepper sauce.  It could be served on a cold pasta dish (or hot, I suppose, just heat it up), or zoodles (zucchini noodles, the new thing, I’ve noticed) or fish, or even just some delicious hearty bread. Why not?  Dip away!

I added the sauce to some pan-cooked bay scallops (so, no, this isn’t a photo of gnocchi like you thought).  A little butter in the pan, heat, add the scallops, cook for about 5-10 minutes. All done (with a little pepper on top).  Add the sauce, top with some dried cilantro if you want to be cool like me, and enjoy.

Simple Red Pepper Sauce


  • 1 jar roasted red pepper (strained)
  • 2 Tbsp blanched almonds
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • ¼ tsp sea salt


  1. Puree all ingredients together in a food processor. Spoon over sauteed fish, shrimp, chicken, tofu or veggies.


This is a low FODMAPs and gluten-free recipe.

So simple, so tasty.  And, low FODMAPs!  This sauce would also be really nice heated up and added to a pizza or even gnocchi (such as the photos look).  Just because it’s meant to be cold doesn’t mean it wouldn’t be good with a little heat, right?

See you next week with a simple Tofu “Egg” Salad recipe.  Great for adults and babies alike!

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