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Roasted red pepper sauce in a white serving bowl sitting on a striped towel on a wooden cutting board

Roasted Red Pepper Sauce Recipe

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Prep Time 10 minutes

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.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days or freeze for later use.