Roasted Red Pepper Sauce
Once you try this Roasted Red Pepper Sauce, you’ll be wondering where it’s been all your life! It’s sweet, smoky and velvety smooth, and it can be used as a pasta sauce, dip, spread and more! It comes together in about 10 minutes and it’s guaranteed to impress!
Homemade sauces elevate any meal, and they really couldn’t be easier to make. My homemade marinara sauce has been a family and reader favorite for years, and you can’t beat my basil pesto sauce in the summer time!
This creamy Roasted Red Pepper Sauce will take you by complete surprise, because who knew roasted red peppers could make a sauce so velvety?
I discovered this phenomenon years ago when a friend made a roasted red pepper pasta for a dinner party, and I couldn’t wait to recreate it in my own kitchen.
While I did create the red pepper pasta, I’m finally getting around to creating a recipe just for the sauce because it can be used so many different ways.
It’s got a smooth, creamy texture (with or without cream), a smoky, sweet and slightly tangy flavor, and it can be used as a sauce, dip or spread.
The best part is that it’s so easy to make and it’s guaranteed to impress. 🙂
Why you’ll love this recipe
- Roasted red bell pepper sauce is smooth and creamy, with a slightly sweet, smoky flavor that will elevate any dish.
- It comes together in about 10-15 minutes with just a few ingredients.
- This is so versatile and can be used as a sauce for pasta, grilled meats and fish, or as a dip or spread as well.
- It’s great for meal prep as it keeps for up to 5 days in the fridge and it’s freezer friendly.
Recipe ingredients
- Roasted bell peppers. You’ll need 3 large red bell peppers to make roasted red peppers from scratch, or a 16 ounce jar of roasted red peppers. If using jarred, the roasted peppers will need to be rinsed and blotted dry as the liquid is quite salty.
- Olive oil. Lends a silky smooth texture to the sauce.
- Aromatics. Shallot and garlic are the foundation of great flavor! If you don’t have a shallot, use about 1/2 a small onion.
- Herbs and spices. 1 teaspoon of dried basil adds herbaceous flavor, while a bit of smoked paprika lends a smoky background flavor.
- Heavy cream or coconut milk. Cream or coconut milk is optional, but if you’re looking for a richer sauce, add 1/2 cup total.
See the recipe card below for the full list of ingredients and quantities.
How to make roasted red bell pepper sauce
This roasted red bell pepper sauce recipe is so easy to make whether you choose to use jarred roasted red peppers or make them yourself.
The best part is the peppers and the sauce can be prepared completely in advance to save you time on busy nights.
Pro tip: Be sure to blot the roasted red peppers dry as the liquid that they are packed in can be quite salty. Prepare a batch of my roasted red peppers to make this recipe completely from scratch!
See the recipe card below for full instructions.
- Cook the shallot in 1 tablespoon of olive oil in a skillet over medium heat until softened, about 5 minutes. Add the garlic and smoked paprika and cook 30 seconds longer.
- Place the roasted red bell peppers, onion mixture, basil and remaining 3 tablespoons of olive oil in a blender.
- Process the mixture until smooth.
- Cook the sauce in a skillet for 3-5 minutes until heated through, then add 1/4 cup heavy cream or coconut milk as desired for richness. Continue cooking until just heated through.
Recipe FAQs
A 16 ounce jar of roasted red peppers may be used for this roasted pepper sauce recipe, but you will need to rinse the peppers and blot them dry prior to use as the liquid is very salty.
If using fresh bell peppers, you’ll need 3 very large or 4 medium red bell peppers, then follow my recipe for roasted red peppers.
Absolutely! Jarred roasted red peppers make this sauce even more convenient, but be aware that the peppers must be rinsed and blotted dry before blending into the sauce as the liquid is quite salty.
This sauce is smooth and velvety with a creamy texture whether you add cream or not, so this is personal preference. If you’d like to add richness to the sauce, add 1/4 cup or up to 1/2 cup heavy cream or coconut milk.
This recipe for creamy roasted red pepper sauce is vegan as there is no parmesan cheese added. Adding heavy cream or coconut milk is completely optional!
Serving suggestions
This roasted red pepper sauce pairs so well with a variety of dishes, including pasta, grilled meats and fish. Below are some of my favorite ways to use it.
- This roasted red pepper sauce is great for pasta! Simply prepare 8 ounces of your favorite pasta as directed and toss to coat in the sauce. Top with parmesan and freshly chopped basil!
- The smoky flavor of the sauce pairs so well with grilled shrimp, grilled vegetables, and even grilled burgers!
- Serve it as a dip for parties alongside crusty bread, air fryer meatballs or air fryer shrimp.
- It makes a great weeknight dinner served with air fryer chicken breast or blackened salmon.
- Add the optional 1/4 cup heavy cream or coconut milk for a roasted red pepper cream sauce. You can also change up the herbs and spices depending on what you have on hand.
Recipe notes
- Pro tip: Be sure to blot the roasted red peppers dry as the liquid that they are packed in can be quite salty. Prepare a batch of my roasted red peppers to make this recipe completely from scratch!
- Recipe yields roughly 1 1/4 cups of roasted red bell pepper sauce.
- If your sauce is too thick, it may be thinned out with water, stock or add more cream as desired.
- Store roasted pepper sauce in the refrigerator for up 5 days, or freeze without for up to 3 months.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Red Pepper Sauce
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1 large shallot chopped; sub with 1/2 small onion
- 3 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 16 ounces roasted red bell peppers see note 3
- 1 teaspoon dried basil sub with oregano
- 1/4 cup heavy cream optional; sub with coconut milk for dairy-free option; add up to 1/2 cup as desired
- salt and pepper to taste
Instructions
- Heat 1 tablespoon of the olive oil over medium heat in a large skillet. Add the shallot and cook for 3-5 minutes until softened. Add the garlic and smoked paprika, and cook 30 seconds longer. Set aside.4 tablespoons extra virgin olive oil, 1 large shallot, 3 cloves garlic, 1/2 teaspoon smoked paprika
- Remove the roasted red peppers from the jar and drain them in a colander and pat dry (there is no need to rinse them), then place them in a blender. Add the remaining 3 tablespoons olive oil, cooked shallot mixture and dried basil and process until very smooth. Taste and add salt and pepper as needed.16 ounces roasted red bell peppers, 1 teaspoon dried basil
- Place the roasted red pepper sauce in the same skillet that the shallot mixture was cooked in and heat the sauce for about 5 minutes, then stir in the heavy cream or coconut milk if using and continue cooking until just heated through. Note that heating the sauce helps meld the flavors, but it's completely optional at this point if you plan to cook the sauce in a dish at a later time. Add salt and black pepper, to taste. Enjoy!1/4 cup heavy cream, salt and pepper
Notes
- Pro tip: Be sure to blot the roasted red peppers dry as the liquid that they are packed in can be quite salty.Â
- Recipe yields roughly 1 1/4 cups of roasted red bell pepper sauce.
- If using fresh bell peppers, you’ll need 3 very large or 4 medium red bell peppers, then follow my recipe for roasted red peppers.
- If your sauce is too thick, it may be thinned out with water, stock or add more cream or coconut milk as desired.
- Store roasted pepper sauce in the refrigerator for up 5 days, or freeze without for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
