Roasted Red Pepper Sauce – A super easy way to elevate any meal, this roasted red pepper sauce is a real keeper! Creamy, tangy, and smoky-sweet, the flavors are unique and comforting at the same time! And its remarkable versatility means this sauce can be used any day and any time to liven up any meal.
I first tried roasted red pepper sauce at a local pizza place I frequent. They were giving out free samples of a new pizza featuring roasted red pepper sauce instead of tomato sauce. You know me, I love to try anything new and innovative (and the fact that it was free didn’t hurt! lol).
One taste of that rich, savory sauce, and I was hooked! I promptly ordered a large pizza, and (although I’m a bit embarrassed to admit it) my son and I polished it off in one night! I was so impressed by the sauce that I decided to perfect my own homemade roasted red pepper sauce.
How to Use Roasted Red Pepper Sauce
This sauce is the epitome of versatility! It’s a great alternative to a traditional marinara sauce, so you can use it on pizza or pasta dishes. Additionally, it can be used as a dip for raw veggies or crusty French bread. Drizzle it over salad for an unconventional yet unique dressing, or add a dollop on hamburgers or sandwiches to take them from ordinary to extraordinary. The options are endless!
Recipe Ingredients
- Onion and Garlic – I’m partial to the flavor of red onions, but a yellow onion would also work. And garlic is a must for the perfect flavor booster.
- Peppers – Red peppers are the star of this recipe! Choose peppers that are firm and have a deep, vivid color. Jalapeños add heat, but for extra heat, you can use red jalapeños. Yes, you can leave the heat out if you prefer.
- Tomato Paste – This ingredient thickens the sauce and adds depth of flavor with pleasant acidity.
- Lemon Juice – There’s just something about lemons (or limes) that balance and brighten the flavor of almost anything.
How to Make Roasted Red Pepper Sauce
- Sauté Onion – Heat olive oil in a saucepan and add the chopped red onions. Stir for about 8 minutes until soft and slightly brown. (Photos 1-2)
- Sauté Garlic – Add the chopped garlic and stir until fragrant. Take the pan off the heat and let it cool. (Photos 3-4)
- Prep the Peppers – Cut the bell peppers and jalapeños in half lengthwise. Discard the seeds and membranes. Place pepper and jalapeño halves on a foil-lined baking sheet, skin side up. Flatten the pepper halves with your hand. (Photos 5-10)
- Roast – Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly. (Photos 11-12)
- Sweat – Remove from the oven and instantly place only the red bell peppers in a bowl and cover with a kitchen towel. Let them sweat for 10 minutes, then peel and discard the skin. (Photos 13-16)
- Combine the Ingredients – Add the roasted peppers, jalapeños, sauteed onion and garlic, tomato paste, lemon juice, water, salt, and pepper to a blender or food processor. (Photo 17)
- Puree – Process or blend until smooth or until you reach the desired consistency. Taste test and season with a little more salt and pepper as needed. (Photo 18)
- Enjoy! – Use the sauce as a dip or pour it over pasta, cooked chicken, fish, or veggies, and serve.
Recipe Variations
- You can personalize this sauce in several ways! Try adding some fresh basil for an extra herby flavor or a dash of smoked paprika for a smokier taste.
- Half a cup of grated Parmesan will give the sauce a nuttier flavor and add texture.
- You can add a dash of cream or coconut milk for a creamier sauce. Delish!
- Add a ¼ cup of this fantastic sauce to a cup of homemade mayo for an incredible dipping sauce.
Tips and Tricks
- This recipe is perfect for doubling! Double (or triple!) the amounts, then freeze the sauce in small containers so it’s easy to defrost for a quick weeknight meal.
- Depending on their ripeness, the peppers may have a slightly bitter taste. Adding a sprinkle of sugar while blending should counteract the bitterness.
- If you’d like a hearty pasta dish, you can pour this mouthwatering sauce over your favorite pasta, then top it with sliced grilled meat, chicken, fish, or shrimp.
Make-Ahead Instructions
If you roast your peppers ahead of time, covering them in a thin layer of olive oil before storing them in the fridge will increase the shelf life to 10-12 days. Or you can refrigerate them as is for up to 6 days. However, if I find them on sale, I’ll roast a bunch of them and store them in the freezer, where they last for 2 months.
You can also make this sauce 2-3 days ahead of time and store it in an airtight container in the fridge.
Serving and Storage Instructions
This sauce is incredibly adaptable because it stores, freezes, and reheats beautifully! You can freeze roasted red pepper sauce for 3-4 months, which makes it perfect to have on hand for pasta or pizza night!
Reheating is a snap on the stovetop or microwave, directly from the freezer, or thawing overnight in the fridge.
FAQs
Yes, it’s important not to skip this step. The steam helps soften the pepper skins and makes them easier to peel.
Of course! I used three fresh red bell peppers for this recipe, so you’ll need 24 ounces of roasted red peppers to replace them. Canned roasted peppers may not have as complex a taste as fresh peppers, so you could add a dash of paprika or Italian seasoning to compensate.
It depends on how spicy you want them. Jalapeños that are firm, smooth, and bright green are usually younger and, therefore, milder. On the other hand, red jalapeños with a lot of striations (white lines that form on the peppers) are older and usually much hotter.
How to Serve Roasted Red Pepper Sauce
The options are endless! You could make an extraordinary pizza with homemade pizza dough, this amazing roasted red pepper sauce, and all your favorite pizza toppings.
Drizzle it over oven-baked salmon, chicken kabobs, or grilled shrimp kabobs to take those dishes to the next level. Or mix it with mayonnaise and dress your salmon or tossed salad to have your guests licking the salad bowl!
More Incredible Sauce Recipes to Try
For more delicious, versatile sauces, I recommend…
- Chimichurri Sauce
- Homemade Dill Sauce
- Jerk Sauce
- Peruvian Green Sauce
- Homemade BBQ Sauce
- Tzatziki Sauce
Conclusion
How I love the versatility of sauces for pasta dishes, pizza, or dips! They’re the perfect way to elevate your meal and get creative in the kitchen. What creative methods did you find to serve your roasted red pepper sauce? Let me know in the comments!
Watch How to Make It
Roasted Red Pepper Sauce
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Instructions
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Preheat the oven to 450℉/232℃.
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Heat olive oil in a saucepan and add the chopped red onions. Stir for about 8 minutes until soft and slightly browned.
-
Add the chopped garlic and stir until fragrant. Take the pan off the heat and let it cool.
-
Cut the bell peppers and jalapenos in half lengthwise. Discard the seeds and membranes.
-
Place the pepper and jalapeno halves, skin side up, on a foil-lined baking sheet. Flatten the pepper halves with your hand.
-
Drizzle or lightly brush the peppers with oil and roast them for 25 minutes. They will begin to char slightly.
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Remove from the oven and immediately place only the red bell peppers in a bowl and cover with a kitchen towel. This will help the skin to come loose. Let it sit for 10 minutes, then peel and discard the skin.
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Add the roast peppers, jalapenos, sauteed onion and garlic, tomato paste, lemon juice, water, salt, and pepper to a blender or food processor.
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Process or blend until smooth or until you reach the desired consistency. Taste test and season with a little more salt and pepper if needed.
Tips & Notes:
- This recipe is perfect for doubling! Double (or triple!) the amounts, then freeze the sauce in small containers so it’s easy to defrost for a quick weeknight meal.
- Depending on their ripeness, the peppers may have a slightly bitter taste. Adding a sprinkle of sugar while blending should counteract the bitterness.
- If you’d like a hearty pasta dish, you can pour this mouthwatering sauce over your favorite pasta, then top it with sliced grilled meat, chicken, fish, or shrimp.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 100g| Calories: 48kcal (2%)| Carbohydrates: 4g (1%)| Protein: 1g (2%)| Fat: 2g (3%)| Sodium: 450mg (20%)| Fiber: 2g (8%)| Vitamin A: 140IU (3%)| Vitamin C: 30mg (36%)| Calcium: 38mg (4%)
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