Quick Roasted Red Pepper Sauce
Looking for a simple way to level up your dinner? This roasted red pepper sauce might be just what you need. It’s creamy, full of rich flavor, and comes together with ingredients you likely already have on hand. Whether you’re tossing it with pasta, spreading it on a sandwich, or using it as a dip, it’s a tasty break from your usual tomato-based sauces.
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Why You’ll Love This Sauce
The best part about this recipe is how fast it comes together. With just a handful of ingredients, you can blend up a delicious sauce in under 10 minutes. Whether you’re a huge fan of homemade sauces or trying your own sauce for the first time, this one is a perfect way to experiment in the kitchen. You can use a food processor or a high-powered blender for the smoothest, creamiest result.
Another great thing? It’s super versatile. You can use it warm over pasta or meat, or cold as a dip or spread. It’s a great way to use roasted red peppers from the grocery store, but you can also roast your own peppers on a baking sheet if you prefer that fresh flavor.
Ingredients for Roasted Red Pepper Sauce
- 1 (12-ounce) jar of roasted red peppers, drained
- 1/4 cup olive oil
- 2 tablespoons minced shallot
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 tablespoon anchovy paste
- Juice of half a lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional add-ins: a pinch of red pepper flakes or cayenne pepper if you like heat, a splash of red wine vinegar for tang, or a spoonful of heavy cream for an extra creamy texture.
How to Make Roasted Red Pepper Sauce
Drain the Roasted Red Peppers
Open the jar and drain the roasted red peppers well. This helps prevent the sauce from being too watery. Pat them dry with a paper towel if needed.
Add Ingredients to Blender or Food Processor
In a food processor or high-powered blender, combine the drained roasted red peppers, olive oil, minced shallot, minced garlic cloves, oregano, thyme, anchovy paste, lemon juice, salt, and black pepper.
Blend Until Smooth
Blend the mixture on high until it becomes completely smooth and creamy. This usually takes about 30–60 seconds, depending on your machine. Scrape down the sides if needed and blend again.
Adjust the Flavor
Taste the sauce and make any adjustments. You can add a pinch of salt, extra lemon juice for brightness, or a bit of cayenne pepper or red pepper flakes for heat if desired.
Use or Store
You can use the sauce right away, or store it in an airtight container in the fridge for up to 5 days. For longer storage, pour it into a freezer-safe container and freeze for up to 3 months.
Tips and Variations
- Add fresh basil or other fresh herbs for a different flavor profile.
- For a richer sauce, stir in a little heavy cream or parmesan cheese after blending.
- Use it as a base instead of traditional pizza sauce on your next homemade pizza night.
- Mix with cooked italian sausages and serve over pasta for a hearty meal.
- This is a great way to use pantry staples like olive oil, garlic cloves, and herbs.
Serving Ideas
- Toss with hot pasta for a quick dinner
- Spoon over grilled chicken or roasted veggies
- Use as a red pepper dip with crackers or bread
- Spread on sandwiches or wraps
- Stir into soups for a burst of flavor
- We love serving it over our Protein Bowl
Final Thoughts
Whether you’re using store-bought roasted red peppers or want to roast your own on a sheet pan under high heat until the skin side is blackened, this recipe is easy and forgiving. If you prefer to use your own peppers, wrap them in a kitchen towel after roasting to steam, then peel off the skin. It’s a small step that makes a big difference. Either way, this homemade red pepper sauce is a flavorful, creamy sauce that you’ll want to make again and again.
Roasted Red Pepper Sauce Recipe
Equipment
- Food processor or high-powered blender
- Measuring cups and spoons
- Small spatula or spoon
- Airtight container or freezer-safe container
Ingredients
- 1 12-ounce jar of roasted red peppers, drained
- 1/4 cup olive oil
- 2 tablespoons minced shallot
- 3 garlic cloves minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 tablespoon anchovy paste
- Juice of half a lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Drain the roasted red peppers and add them to a food processor or high-powered blender.
- Add olive oil, minced shallot, garlic cloves, oregano, thyme, anchovy paste, lemon juice, salt, and black pepper.
- Blend until the sauce is completely smooth and creamy.
- Taste and adjust seasoning if desired—add more salt, lemon juice, or a pinch of red pepper flakes for heat.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days.
I am intolerant to tomatoes so I use red pepper sauce to add the red in things. Love your recipe. Much quicker than others I’ve used. I freeze in blocks as well so they last longer.
That’s such a great idea! Red pepper sauce is a genius swap, especially if tomatoes don’t agree with you. I love that you freeze it in blocks, that makes it so easy to grab when needed. I’m so glad you’re enjoying the recipe and that it’s been quicker than others you’ve tried. Thanks so much for sharing!