Roasted Red Pepper Sauce Recipe

5 from 4 ratings

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 Time10

Cook Time15

Roasting Peppers30

Course: sauce

Cuisine: American

Keyword: bell peppers, red pepper

Servings:

Calories: 121kcal

Author: Mike Hultquist

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.

Nutritional values estimated without cream or cheese.

Nutrition