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.
Roasted Red Pepper Sauce
Are you ready for big flavor? You need this Roasted Red Pepper Sauce in your life, my friends. This has quickly become one of my very favorite sauces. Who needs tomato sauce!
This sauce is so easy to make with only pantry staples, and it's one of the most versatile sauces you'll ever have.
You can serve it as a roasted red pepper pasta sauce with any noodles, as a general sauce with grilled meats and veggies, as a perfect alternative to pizza sauce, or as your new favorite roasted red pepper dip.
This sauce has it all. Plus! I will show you how you can make it extra creamy or cheesy with heavy cream and/or parmesan cheese. I think you're going to love it.
Let's talk about how to make roasted red pepper sauce, shall we?
Roasted Red Pepper Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Red Bell Peppers. This recipe calls for roasting your own bell peppers, or you can use jarred roasted red peppers. See my post on Roasted Red Peppers.
- Extra Virgin Olive Oil.
- Shallot. Or you can use onion.
- Garlic. I love lots of garlic!
- Red Wine Vinegar.
- Paprika. You can use smoked paprika or sweet paprika.
- Chili Flakes. Optional, for spicy.
- Salt and Black Pepper.
- OPTIONAL ADDITIONS
- Chopped Basil. Fresh basil adds a nice herbaceous quality, which is great for Italian style dishes like paste or pizzas.
- Heavy Cream. For Creamy Roasted Red Pepper Sauce. You can also use half and half or sour cream for a lighter version.
- Parmesan or Pecorino. For a cheesy-creamy quality – great with heavy cream as well.
How to Make Roasted Red Pepper Sauce - the Recipe Method
Roast the red peppers first by slicing the bell peppers in half. Roast them on a lined baking sheet at 450°F (230°C) for 20 minutes, until the skins are charred and blistered.
Cover in a bowl to steam and loosen the skins, then peel and chop.
Next cook the shallot in olive oil in a large pan to soften, about 5 minutes, then add the garlic and cook another 30 seconds.
Stir in the chopped roasted red peppers, optional basil, paprika, red wine vinegar, and salt and pepper to taste. Simmer for 10 minutes, then transfer to a blender or food processor and blend until smooth.
For creamy roasted red pepper sauce, return to the pan, stir in the heavy cream and/or grated parmesan cheese, then simmer 5 minutes.
Boom! Done! Your roasted red pepper sauce is ready to serve. This is such a delicious sauce, and super versatile. I think you're going to love it.
Recipe Tips & Notes
- Consider roasting the garlic cloves along with the red peppers for added depth of flavor
- Red pepper flakes bring a welcomed added spiciness to the sauce. You can skip for a milder sauce.
- For even hotter/spicier roasted red pepper sauce, swap in red jalapenos, Fresno peppers, or other hotter peppers for 1 of the bell peppers.
- Add capers for a briny flavor, or tomato or tomato paste for more of an Italian spin.
Serving Roasted Red Pepper Sauce
Roasted red pepper sauce is a great alternative to any tomato-based sauces. It's my very favorite roasted red pepper sauce for pasta - just toss it with any of your favorite noodles.
Try it in place of your favorite pizza sauce for a variation you'll never forget. Spoon it over anything off the grill, particularly grilled chicken or pork, or even vegetables.
Serve it with crusty bread for a flavorful Roasted Red Pepper Dipping Sauce. It is so good!
Storage
Roasted red pepper sauce will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in a saucepan on the stovetop, or mix it in with your meal to warm.
You can also freeze it for 2-3 months. It is very freezer safe.
That's it, my friends. I hope you enjoy my favorite roasted red pepper sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Red Pepper Sauce Recipe
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.
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
- 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
Debb Vince says
I love making this. I use lemon juice instead of vinegar, just my preference. I make goat cheese grits, ladle this sauce around the edge, then pile some blackened shrimp in the center. Yep, it's good.
Mike Hultquist says
Perfection!
Mike R Caouette says
Without a doubt this recipe is a keeper. Thanks Mike!
Mike Hultquist says
Yes!! Very glad to hear this, Mike. We love it, too. Cheers!
Miska Knezevic says
Excellent!!!!!!!!!!!!!!!!!!!!!
Mike H. says
Thank you!!
James says
This recipe looks delicious, I'll have to give it a try. I need another good sauce recipe. Thank you for the recipe.
Mike H. says
You are very welcome, James!
Jan Schuman says
Thank You for this and all of your wonderful recipes. I have jars of peppers & capers, now a recipe to use them! Can't wait to have an alternative to tomato sauce, brilliant!
Mike H. says
You are very welcome, Jan. Enjoy!