California Love Roasted Pepper Sauce

Prep time: 15 min

Cook time: 15 min

Serves: Makes 1 cup


½ sheet pan or cookie sheet

Large mixing bowl


Food processor or blender

Citrus juicer


  • 3 red bell peppers, trimmed and seeded, rough chopped
  • 2 jalapeño peppers, trimmed and seeded, rough chopped
  • 3 garlic cloves, peeled
  • 1 large onion, cut in half and peeled, rough chopped
  • 1 lime, juiced
  • 3–5 Tbsp neutral oil, more as needed
  • 1 Tbsp plus 1 tsp for blending California Love All-Purpose Chile Blend
  • Kosher salt to taste


  1. Heat oven to 400℉.
  2. In a large mixing bowl, toss red peppers, jalapenos and onions (and garlic if you like). with a 1 Tbsp of oil and all of the spice blend; spread onto a ½ sheet pan/cookie sheet.
  3. Roast for 30 minutes or until wilted and nicely browned (slightly caramelized).
  4. Let cool to a point where you can handle the ingredients.
  5. Add roasted pepper mix and the remainder of ingredients to blender or food processor and blend until smooth. It may be necessary to add a little more oil for a smooth and creamy consistency.
  6. Season to taste with more salt, lime juice.
  7. Serve immediately or store tightly covered in a refrigerator for up to a week.
  8. Serve with California Love Flank Steak Tacos

Things to remember

  • It is best to use gloves when handling jalapeno peppers
  • You can either roast the garlic with the peppers and onions or leave it raw for a more pungent result
  • A hand-held citrus juicer (like the kind they use in bars) is a great all-around tool. Buy the yellow one (designed for lemons) — as it works just as well for the smaller limes
  • When using citrus, be careful to strain the seeds, as even the smallest one can turn your sauce bitter.