Hey there, my friend! If you love a rich, creamy, and smoky sauce that goes with almost anything, you are in for a treat. This roasted red pepper sauce is packed with deep flavors, and the best part? It’s super easy to make.
You can drizzle it over pasta, spread it on sandwiches, or dip your favorite snacks in it. Plus, I have a little trick to make it extra smooth and creamy. Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Baking sheet
- Blender or food processor
- Knife
- Cutting board
- Tongs
- Mixing bowl
- Measuring cups and spoons
- Skillet (if roasting on the stovetop)
Important Info
- Servings: About 1 ½ cups of sauce
- Estimated Cost: Around $5 to make this recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories Per Serving: About 50 per 2 tablespoons
- Cook Method: Roasting and Blending
- Season: All year round
- Course: Condiment, Sauce
- Cuisine: International
- Diets: VeganDiet, GlutenFreeDiet, LowCalorieDiet, DairyFreeDiet
How to Make Roasted Red Pepper Sauce
Now I am going to tell you what ingredients you need to make this sauce and how to make it.
Ingredients You Need
- 3 large red bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- ¼ teaspoon smoked paprika (optional, but adds a nice touch)
- ¼ cup water (adjust based on the consistency you want)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Red bell peppers | Yellow or orange bell peppers |
| Olive oil | Avocado oil or melted butter |
| Lemon juice | White vinegar or apple cider vinegar |
| Smoked paprika | Regular paprika or cayenne pepper |
Instructions
- Preheat your oven to 450°F (230°C). If using a stovetop, place a skillet over medium-high heat.
- Cut the bell peppers in half and remove the seeds. Lay them cut-side down on a baking sheet.
- Drizzle the peppers with olive oil and roast in the oven for about 15-20 minutes, or until the skins are charred and wrinkled. If using a skillet, roast them skin-side down, pressing occasionally until the skins are blistered.
- Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for about 5 minutes. This makes peeling easier.
- Peel off the skins and discard them. The flesh should be soft and juicy.
- Add the peeled peppers, garlic, salt, black pepper, lemon juice, smoked paprika, and water into a blender.
- Blend until smooth. If the sauce is too thick, add a bit more water until you get the consistency you like.
- Taste and adjust seasoning. If you want it tangier, add more lemon juice. If you want it spicier, add a pinch of cayenne pepper.
- Transfer the sauce to a jar or bowl and use it right away, or store it for later.
Helpful Tips
- If you want a richer taste, add a tablespoon of cream or yogurt.
- Roasting over an open flame (like on a gas stove) adds extra smokiness.
- If blending, always start on low speed, then increase to high for a smoother texture.
- A little honey or maple syrup can balance out the acidity if needed.
- Store the sauce in an airtight container to keep it fresh longer.
What to Serve with Roasted Red Pepper Sauce
This sauce is incredibly versatile. Here are some ways to enjoy it:
- As a pasta sauce over spaghetti or penne
- Spread on sandwiches and wraps
- As a dip for breadsticks, chips, or roasted veggies
- Drizzled over grilled chicken or fish
- Mixed into scrambled eggs for extra flavor
How Do You Serve the Recipe?
For the best presentation, pour the sauce into a small serving bowl and drizzle a little olive oil on top. If using it for pasta, mix it in while the pasta is still hot for better absorption.
Where Do You Serve This Recipe the Most?
This sauce is great for home meals, meal prep, and even fancy dinners. It’s perfect for:
- Picnics: Just pack it in a small jar and take it along.
- Holiday meals: Works well as a side dip for Thanksgiving or Christmas spreads.
- Parties: Serve it as a dip with a charcuterie board.
Storage
Short-Term Storage (Room Temperature)
- If you’re using the sauce the same day, keep it in a covered bowl at room temperature for up to 6 hours.
Refrigeration
- Store the sauce in an airtight container in the fridge for up to 5 days.
- Stir before using, as some liquid may separate.
Freezing
- Pour the sauce into a freezer-safe container or ice cube tray.
- Freeze for up to 3 months.
- Thaw in the fridge overnight and blend again for a smoother texture.
Frequently Asked Questions
Can I use store-bought roasted red peppers?
Yes, you can use jarred roasted red peppers if you don’t have time to roast fresh ones. Just drain them before blending to avoid excess liquid.
Is this sauce spicy?
No, this sauce is mild. If you like heat, add cayenne pepper or red pepper flakes.
Can I make this sauce without a blender?
Yes. Just chop everything finely and mix well. It won’t be as smooth, but it will still taste great.
Does this sauce thicken as it sits?
Yes, it does. If it gets too thick, stir in a little water or olive oil before serving.
Can I use this as a pizza sauce?
Yes, it works well as a pizza base instead of tomato sauce. It adds a smoky, slightly sweet flavor.
Meta Description
This roasted red pepper sauce recipe is rich, smoky, and easy to make. Use it for pasta, sandwiches, or dips. Ready in 30 minutes with simple ingredients.