roasted red pepper sauce

These are one of the sauces that will elevate all of your meals. This Red Pepper Sauce is what you need. This sauce is easy to make, full of flavor, and ideal for drizzling over pasta, grilled meats, vegetables, or for dipping. It’s creamy, smoky and a little tangy — the perfect complement to almost any food. So, let’s break down how to create this delicious sauce from the raw goodness!

Notes Ingredients

• 4 large red bell peppers (fresh or roasted)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (or apple cider vinegar)
• Salt and black pepper, to taste
• 1/2 teaspoon smoked paprika (optional, for added smokiness)
• 1 tablespoon fresh lemon juice (optional, for brightness)

Instructions to Make Red Pepper Sauce:

1. Do this to the red peppers: Warm your oven up to 200°C (400°F). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning halfway, until the skin is blistered and charred. Once done, remove from the oven, place in a bowl, and cover with a kitchen towel. Let them steam for 10 minutes. Take the peppers’ skins off, take out the seeds, and chop them up.
2. Prepare the Sauce Base: Heat the olive oil in a pan over medium heat. Add the chopped garlic and cook for one to two minutes, until the garlic smells good. Be careful not to burn the garlic.
3. Blend the Sauce: Add the roasted red peppers and sautéed garlic to a blender or food processor. Add balsamic vinegar, salt, black pepper, and smoked paprika. Blend until smooth. If you prefer a thinner consistency, add a little water or extra olive oil until it reaches your desired thickness.
4. Taste and Make Changes: Give your sauce a taste and make any needed spice changes. Add more salt, pepper, or smoked paprika for a bolder flavor, or a splash of lemon juice for extra brightness.
5. Serve and Enjoy: This rich and flavorful Red Pepper Sauce can be used in countless ways! Toss it with pasta for a quick meal, drizzle it over grilled chicken, or use it as a dip for roasted veggies or bread. The possibilities are endless!

Nutrition Information (per serving)

Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 160mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1125IU | Vitamin C: 90mg | Calcium: 18mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Why You’ll Love this Sauce:

• Versatile: Drizzle over pasta, meat, veggies, or use as a salad dressing.
• Quick: Few ingredients come together to create a sauce full of flavor and texture.
• Adjustable: Rate the heat, smokiness and tanginess to taste.
• Healthy: The red peppers in this sauce are full of antioxidants making it a healthy addition to any meal.

FAQs Recipe

How can I make red pepper sauce spicier?

Adjust your heat level by adding chili flakes, cayenne pepper or any fresh chili pepper when you blend if you like your red pepper sauce on the hotter side. You can also try spicy varieties of red peppers for a kick.

Can I use jarred roasted red peppers for this sauce?

Yes! If time is tight, you can use jarred roasted red peppers, which make a good substitute for fresh. Just be sure to strain them well before using.

Can I store this sauce for later?

Absolutely! Store the red pepper sauce in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for longer storage.

Ways to Use Red Pepper Sauce

• Red Pepper Sauce Pasta: Toss your favorite pasta with this rich sauce, and add grilled chicken or roasted vegetables for a complete meal.
• Seared Chicken with Creamy Red Pepper Sauce: Drizzle the sauce over a perfectly seared chicken breast for a delicious dinner option.
• Roasted Vegetables: Use the sauce as a dip or drizzle over roasted veggies like zucchini, eggplant, or carrots.
• Sandwiches & Wraps: Spread it on sandwiches or wraps for a flavorful kick.

Pro Tips for the Perfect Red Pepper Sauce

• Roasting the Peppers: To enhance the smoky flavor, consider charring the peppers over an open flame before roasting them in the oven. This step adds an extra depth of flavor to your sauce.
• Creamier Sauce: If you prefer a creamier consistency, add a splash of heavy cream or a couple of tablespoons of tahini for a nutty twist.
• Adjust the Texture: For a chunkier sauce, pulse the ingredients in a food processor instead of blending them completely.

How To Store :

• Refrigeration: The sauce can be kept in the fridge for up to four to five days in a sealed container. To avoid humidity, always let it cool all the way down before putting it in a container.
• If you have extra sauce, you can freeze it for up to three months. Put the sauce into containers that can go in the freezer or ice cube trays to make it easy to portion. After the cubes are frozen, put them in a zip-top bag to keep them for a long time.
• Thawing: To thaw frozen red pepper sauce, just put it in the fridge overnight or heat it up on low heat in the stove, adding water or olive oil as needed to make it the right consistency.
• Cross-Contamination: When serving the sauce, always use a clean spoon to keep from adding germs that could shorten its shelf life.

Red Pepper Sauce: A Must-Have in Your Recipe Arsenal

This sauce, which is a staple in Spain, can elevate almost any dish you’re making, whether it’s pasta or meats or vegetables. It’s simple to make, full of flavor and adaptable to your preferences. Whether you’re cooking dinner for a busy weeknight or doing meal prep for a special occasion, this sauce never fails to deliver.

Want to make this Red Pepper Sauce yourself at home? Make the recipe above and tell us how it comes out! Let us know what you made in the comments below, and tag us on social media. We love seeing how you put your own spin on this sauce. Happy cooking!

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Red Pepper Sauce Recipe Card

Max

To make this tasty and easy-to-make Red Pepper Sauce, just roast some red peppers, add some garlic, olive oil, and balsamic vinegar. You can use it as a dip, with pasta, cooked meats, vegetables, or in other ways. The sauce is naturally spicy, sour, and sweet, which makes it great for a lot of different foods.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Condiment

Cuisine American

Servings 4

Calories 75 kcal

Ingredients

  

• 4 large red bell peppers fresh or roasted
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar or apple cider vinegar
• Salt and black pepper to taste
• 1/2 teaspoon smoked paprika optional, for added smokiness
• 1 tablespoon fresh lemon juice optional, for brightness

Instructions

 

• Do this to the red peppers: Warm your oven up to 200°C (400°F). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning halfway, until the skin is blistered and charred. Once done, remove from the oven, place in a bowl, and cover with a kitchen towel. Let them steam for 10 minutes. Take the peppers’ skins off, take out the seeds, and chop them up.
• Prepare the Sauce Base: Heat the olive oil in a pan over medium heat. Add the chopped garlic and cook for one to two minutes, until the garlic smells good. Be careful not to burn the garlic.
• Blend the Sauce: Add the roasted red peppers and sautéed garlic to a blender or food processor. Add balsamic vinegar, salt, black pepper, and smoked paprika. Blend until smooth. If you prefer a thinner consistency, add a little water or extra olive oil until it reaches your desired thickness.
• Taste and Make Changes: Give your sauce a taste and make any needed spice changes. Add more salt, pepper, or smoked paprika for a bolder flavor, or a splash of lemon juice for extra brightness.
• Serve and Enjoy: This rich and flavorful Red Pepper Sauce can be used in countless ways! Toss it with pasta for a quick meal, drizzle it over grilled chicken, or use it as a dip for roasted veggies or bread. The possibilities are endless!

Notes

• Roasting the Peppers: To enhance the smoky flavor, consider charring the peppers over an open flame before roasting them in the oven. This step adds an extra depth of flavor to your sauce.
• Creamier Sauce: If you prefer a creamier consistency, add a splash of heavy cream or a couple of tablespoons of tahini for a nutty twist.
• Adjust the Texture: For a chunkier sauce, pulse the ingredients in a food processor instead of blending them completely.

• Refrigeration: The sauce can be kept in the fridge for up to four to five days in a sealed container. To avoid humidity, always let it cool all the way down before putting it in a container.
• If you have extra sauce, you can freeze it for up to three months. Put the sauce into containers that can go in the freezer or ice cube trays to make it easy to portion. After the cubes are frozen, put them in a zip-top bag to keep them for a long time.
• Thawing: To thaw frozen red pepper sauce, just put it in the fridge overnight or heat it up on low heat in the stove, adding water or olive oil as needed to make it the right consistency.
• Cross-Contamination: When serving the sauce, always use a clean spoon to keep from adding germs that could shorten its shelf life.

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