Hot Spanish Paprika Pepper Sauce

by Kirsten on March 21, 2018

in Beverages, Fast Metabolism Revolution, Metabolism Revolution, Special Diets, Starters & Sides, Uncategorized


Hot Spanish Paprika Pepper Sauce is the perfect sauce for whatever you drizzle it on. It is creamy, sweet, hot, and extremely versatile. You can serve it as a dip, a sauce or eat it straight from the jar, that’s how delicious it is. For a lunch served the other day, I mixed this Hot Spanish Paprika Sauce with some browned ground turkey and served it over steamed spiralized zucchini. A healthy, filling and full-flavored dish.

Hot Spanish Paprika Sauce keeps very well in the fridge. I freeze it in batches to have on hand for a busy day. Give it a try. I am sure you and your family will enjoy it very much as well.

I would encourage you to roast your bell peppers from scratch. It will give your Hot Spanish Paprika Pepper Sauce a much sweeter and more intense flavor. Find instructions on how to here. In a pinch jarred roasted pepper will be fine, too (not for MR!).

Hot Spanish Paprika Pepper Sauce
Recipe type: Sauce
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 3
  • 1 cup (140 g) organic red bell peppers, roasted, diced
  • 2 cup (240 g) organic red onions, chopped
  • 2 cloves garlic, minced
  • 1½ cup (360 ml) water, divided
  • ¼ tsp. Spanish Paprika, hot
  • ¼ tsp. Spanish Paprika, mild
  • ½ tsp. almond flavor, alcohol-free
  • salt & pepper
  1. Place onions and garlic in a medium pot over medium heat. Add ½ cup of water. Close the lid and let cook onions to soften for 10 mins.
  2. Season with salt and pepper.
  3. Add hot and mild Spanish paprika, roasted bell pepper, and 1 cup of water. Stir well and simmer for 5 minutes.
  4. Take the pot from the heat and add the almond flavor.
  5. Taste the sauce and adjust flavors to your liking.
Serving size: 3
1 recipe yields 3 servings.
1 serving = 150 ml (1/2 cups 2 Tbsp.).

 This recipe for Hot Spanish Paprika Pepper Sauce can be used with the diet Metabolism Revolution. 1 recipe yields 3 servings. 1 serving equals 1V (150 ml/ 1/2 cup 2 Tbsp.).


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