“oh That Sauce” Recipe
Make “oh That Sauce” Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce
Toasts & Crudités
Method
Sauce
- 1
Roast the peppers
Preheat your broiler (or grill) to high. Place the whole red bell peppers on a rimmed baking sheet. Put them under the broiler or directly over the flame, turning every 3–4 minutes, until the skin is blackened and blistered on all sides, about 10–15 minutes total. Transfer peppers to a heatproof bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes (this loosens the skins). Once cooled enough to handle, peel off and discard skins, remove stems and seeds, and roughly chop the flesh. Reserve any juices.
- 2
Roast the garlic
While peppers steam, preheat oven to 400°F (if not already hot). Toss unpeeled garlic cloves with 1 tsp olive oil, place on a small baking sheet or in an ovenproof dish, and roast for 18–25 minutes until very soft and golden. When cool enough to handle, squeeze the roasted garlic from skins into a small bowl and mash with a fork.
- 3
Assemble and blend
In a blender or food processor combine the roasted red pepper flesh, roasted garlic (mashed), Greek yogurt, 2 tbs olive oil, lemon juice, lemon zest, drained capers, honey, smoked paprika, ground cumin, Aleppo/red pepper flakes, chopped parsley, kosher salt and black pepper. Blend until smooth and velvety, pausing to scrape down the sides. If the sauce is too thick, add cold water 1 tablespoon at a time (up to the 2 tbs listed) and blend to reach a scoopable but spreadable consistency.
- 4
Taste and adjust
Taste and adjust seasoning: add more salt for lift, another 1 tsp honey if you want a touch sweeter, or a squeeze more lemon for brightness. If you prefer it smokier, add another 0.25–0.5 tsp smoked paprika.
- 5
Finish
Transfer the sauce to a shallow serving bowl. Drizzle the optional 1 tbs olive oil over the top and sprinkle a little extra chopped parsley and a pinch of smoked paprika for color. Chill 15–30 minutes if you prefer it cold, or serve at room temperature.
Toasts & Crudités
- 6
Prepare the baguette toasts
Preheat oven to 400°F (or use the broiler on low). Slice the baguette on a slight diagonal into 12–14 slices about 1/2" thick. Arrange slices on a baking sheet. Brush each slice lightly with 1 tbs olive oil (you can do both sides) and sprinkle the cut sides with sea salt. Bake on the middle rack for 6–10 minutes until golden and crisp, flipping once halfway through. If using the broiler, watch carefully so they don't burn—about 1–2 minutes per side.
- 7
- 8
Plate and serve
Place the bowl of 'Oh That Sauce' in the center of a serving platter. Surround with warm baguette toasts and the arranged crudités. Provide small spoons or spreaders so guests can scoop or spread the sauce on toasts or dip the vegetables. Suggest a lemon wedge on the side for extra brightness.
