Roasted Red Pepper Sauce – A super easy way to elevate any meal, this roasted red pepper sauce is a real keeper! The creamy, tangy, smoky-sweet flavor is unique and comforting. is. And its amazing versatility means this sauce can be used to energize any meal, anytime.
The first thing I tried was a red pepper sauce roast at my local pizzeria. They were offering free samples of their new pizza with roasted pepper sauce instead of tomato sauce.As you know, I love to try something new and innovative (and , the fact that it was free didn’t hurt!
The rich and fragrant sauce is addictive once you try it! I immediately ordered a large pizza and (a little embarrassed to admit it) my son and I polished it off in one night! I was so impressed with the sauce that I decided to complete the homemade roasted pepper sauce.
How to use roasted pepper sauce
This sauce is the epitome of diversity! It can be used in pizza and pasta dishes as it replaces the traditional marinara sauce. You can also use it as a dip for raw vegetables or crispy French bread. Drizzle it over salads for an innovative and unique dressing, or add a dash of it to burgers and sandwiches to take them from ordinary to extraordinary. The options are endless!
recipe ingredients
- onions and garlic – I like the flavor of red onions, but yellow onions work too. Garlic is essential for the perfect flavor booster.
- pepper – Red peppers are the star of this recipe! Choose peppers that are firm, deep and brightly colored. Jalapenos add heat, but you can use red jalapenos for extra heat. Yes, the heat can be vented outside if desired.
- tomato paste – This ingredient thickens the sauce and adds depth of flavor with a pleasant acidity.
- lemon juice – Lemons (or limes) have something to balance and brighten almost any flavor.
How to make roasted pepper sauce
- sautéed onions – Heat the olive oil in a pan and add the finely chopped red onion. Stir until soft and slightly browned, about 8 minutes. (Photo 1-2)
- Sautéed Garlic – Add minced garlic and fry until fragrant. Remove pan from heat and allow to cool. (Photos 3-4)
- Preparing the peppers – Cut peppers and jalapenos in half lengthwise. Discard seeds and membranes. Place the pepper and jalapeno halves, skin side up, on a foil-lined baking sheet. Flatten half of the pepper with your hands. (Photos 5-10)
- roast – Lightly oil the vegetables and roast for 25 minutes. The red pepper will start to burn a little. (Photos 11-12)
- Sweat – Remove from the oven and immediately place only the red peppers in a bowl and cover with a kitchen towel. Sweat for 10 minutes, then peel and discard. (Photos 13-16)
- combine ingredients – Place roasted peppers, jalapenos, sautéed onions and garlic, tomato paste, lemon juice, water, salt and pepper in a blender or food processor. (Photo 17)
- puree – Process or blend until smooth or until desired consistency is reached. Taste and season with salt and pepper as needed. (Photo 18)
- fun! – Use the sauce as a dip or pour it over pasta, cooked chicken, fish, or vegetables and serve.
recipe variations
- This source can be customized in several ways. Try adding fresh basil for an herbal flavor or a dash of smoked paprika for a smoky flavor.
- A half cup of grated parmesan cheese adds a nutty flavor and texture to the sauce.
- For a creamier sauce, you can add a little cream or coconut milk. Delicious!
- ¼ cup of this wonderful sauce homemade mayonnaise for an incredible dipping sauce.
tips and tricks
- This recipe is perfect for doubling! Double (or triple!) the amount, then freeze the sauce in small containers.
- Depending on their ripeness, peppers can have a slightly bitter taste. Sprinkle sugar while mixing to soften the bitterness.
- For a hearty pasta dish, pour this mouth-watering sauce over your favorite pasta and top with sliced grilled meat, chicken, fish, or shrimp.
advance instructions
If you pre-roast the peppers, covering them with a thin layer of olive oil before refrigerating them will extend their shelf life to 10-12 days. But if it’s for sale, roast it in bulk and store it in the freezer for two months.
You can also make this sauce 2-3 days in advance and store it in an airtight container in the refrigerator.
How to eat and store
This sauce is incredibly adaptable as it can be stored, frozen and reheated beautifully. Roasted red pepper sauce can be frozen for 3-4 months, making it the perfect accompaniment to pasta and pizza nights!
To reheat, simply thaw on the stovetop or in the microwave, straight from the freezer, or overnight in the refrigerator.
Frequently Asked Questions
Yes, it’s important not to skip this step. The steam softens the bell pepper skin, making it easier to peel.
of course! I used 3 fresh red peppers in this recipe, so you’ll need 24 ounces of roasted red peppers to replace them. Canned roasted peppers may not have as complex a flavor as raw peppers, so a little paprika or Italian seasoning can be added to compensate.
It depends on how spicy you are. Firm, smooth, bright green jalapenos are usually young and mild. On the other hand, red jalapenos with many streaks (the white lines that form on peppers) are older and usually much spicier.
How to Serve Roasted Pepper Sauce
The options are endless!You can make the best homemade pizza pizza doughthis wonderful roasted red pepper sauce, and your favorite pizza topping.
drizzle it Oven-baked salmon, chicken kebabAlso grilled shrimp kebab Take those dishes to the next level.Or mix with mayonnaise Salmon Also Dressed salad To get your guests to lick your salad bowl!
Try More Incredible Sauce Recipes
A more delicious and versatile sauce, I recommend…
- chimichurri sauce
- homemade dill sauce
- jerk sauce
- Peruvian green sauce
- homemade BBQ sauce
- tzatziki sauce
Conclusion
I love the variety of sauces for pasta dishes, pizzas, or dips. They’re a great way to elevate your meals and get creative in the kitchen. What creative ways have you found to serve roasted red pepper sauce? Let us know in the comments!
see how to make
roasted pepper sauce
Preparation: 30 minutes
cooking: twenty five minutes
total: 55 minutes
Instructions
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Preheat oven to 232°C.
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Heat the olive oil in a pan and add the chopped red onion. Stir until softened and slightly browned, about 8 minutes.
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Add minced garlic and fry until fragrant. Remove pan from heat and allow to cool.
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Cut peppers and jalapenos in half lengthwise. Discard seeds and membranes.
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Place the pepper and jalapeno halves, skin side up, on a foil-lined baking sheet. Flatten half of the pepper with your hands.
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Brush or lightly brush the peppers with oil and roast for 25 minutes. They will start to char slightly.
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Remove from the oven and immediately place just the red peppers in a bowl and cover with a kitchen towel. Let it sit for 10 minutes, then peel and discard.
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Place roasted peppers, jalapenos, sautéed onions and garlic, tomato paste, lemon juice, water, salt, and pepper in a blender or food processor.
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Process or blend until smooth or until desired consistency is reached. Taste and season with salt and pepper if necessary.
Tips and notes:
- This recipe is perfect for doubling! Double (or triple!) the amount, then freeze the sauce in small containers.
- Depending on their ripeness, peppers can have a slightly bitter taste. Sprinkle sugar while mixing to soften the bitterness.
- For a hearty pasta dish, pour this mouth-watering sauce over your favorite pasta and top with sliced grilled meat, chicken, fish, or shrimp.
- Please note that the nutritional information is approximate and can vary greatly depending on the products used in the recipe.
Nutrition Facts Table:
Serving: 100g| | calorie: 48kcal (2%)| | carbohydrate: Fourg (1%)| | protein: 1g (2%)| | thick: 2g (3%)| | sodium: 450mg (20%)| | fiber: 2g (8%)| | Vitamin A: 140IU (3%)| | Vitamin C: 30mg (36%)| | calcium: 38mg (Four%)
