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Piquillo Pepper Yogurt Sauce

Ingredients

2 cups Greek yogurt
3 piquillo peppers or 2 roasted red bell peppers (see Notes, page 22)
2 teaspoons smoked sweet Spanish paprika
4 cloves garlic, coarsely chopped
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper

Preparation

  1. Put the yogurt, peppers, paprika, garlic, and lemon zest in a blender and blend until smooth. Season with salt and pepper, and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.

Bobby Flay's Throwdown!
TagsSauceYogurtDairyBell PepperVegetablePaprikaHerbs & SpicesGarlicRoot VegetableVegetarianNut FreeGluten FreeMake AheadEasyNo-CookBlenderCookbooks
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