Roasted Red Pepper Sauce

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Roasted Red Pepper Sauce is 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!

Prep Time5

Cook Time10

Total Time15

Course: Sauces

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 136kcal

Author: Marcie

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.
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