0 from 12 votes
Roasted Red Pepper Sauce Recipe
This roasted red pepper sauce is huge on flavor and easy to make, perfect for pasta, pizza, grilled meats or as a dip, with optional extra creamy version.
Prep Time
10 mins
Cook Time
10 mins
Roasting Peppers
30 mins
Servings: 4
Calories: 121 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 large red bell peppers about 1 pound (or use 16 ounce jar roasted red peppers)
- 3 tablespoons extra virgin olive oil
- 1 shallot chopped (or use a small onion)
- 5 cloves garlic minced (or to taste)
- 2 teaspoons red wine vinegar
- 1 teaspoon paprika smoked or sweet
- 1/2 teaspoon chili flakes or more to taste (optional, for spicy)
- salt and black pepper to taste
Optional Additions
- 3 tablespoons chopped basil for herbaceousness - great for Italian style dishes
- ½-1 cup heavy cream or half and half for creamy roasted red pepper sauce
- 1/4 cup grated parmesan or pecorino for a cheesy-creamy quality – great with heavy cream as well
Instructions
Roast the Red Peppers: (Skip if using jarred roasted red peppers)
- Preheat oven to 450°F (230°C). Slice the red bell peppers in half and set them skin sides up on a baking sheet. Roast for 20 minutes, or until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. The steam makes them easier to peel.
- Peel off the skins, remove the stems and seeds, and roughly chop the peppers.
Cup of Yum
Make the Roasted Red Pepper Sauce
- Heat the olive oil in a large pan over medium heat. Add the shallot and cook for 5 minutes to soften.
- Add the garlic and cook 30 seconds, or until fragrant.
- Stir in the chopped roasted red peppers, paprika, red wine vinegar, and salt and pepper to taste. (If using optional basil, add it here as well.)
- Reduce heat to low and simmer for 10 minutes to let the flavors develop.
- Carefully transfer the mixture to a blender or food processor and process until smooth. Adjust for salt to taste and serve.
FOR CREAMY ROASTED RED PEPPER SAUCE
- Return the blended roasted red pepper sauce to the pan and heat to low. Stir in the heavy cream and/or grated parmesan cheese until incorporated. Simmer 5 minutes, then serve.
Notes
- Nutritional values estimated without cream or cheese.
- Serve warm over pasta, grilled meats, or as a dip. I love it as a pizza sauce.
- Garnish with chopped fresh basil or parsley if desired.
Nutrition Information
Calories
121kcal
(6%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
9mg
(0%)
Potassium
179mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2184IU
(44%)
Vitamin C
78mg
(87%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 121
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 9mg | 0% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2184IU | 44% |
| Vitamin C | 78mg | 87% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.