Description
Bright, smoky, and bursting with flavor, this Roasted Red Pepper Sauce is perfect for pasta, grilled proteins, roasted vegetables, or as a dip. Easy to make at home and naturally sweet from roasted peppers.
Ingredients
4 large red bell peppers
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
½ teaspoon smoked paprika
Salt and black pepper to taste
½ cup vegetable or chicken broth
Optional: 2 tablespoons cream or Greek yogurt for creaminess
Optional herbs: basil, thyme, or parsley
Instructions
1. Preheat oven to 450°F (230°C). Cut the peppers in half, remove seeds and stems, and place on a baking sheet lined with parchment. Roast for 20–25 minutes, turning halfway, until skins are charred.
2. Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes. Peel skins carefully.
3. In a medium skillet, heat olive oil over medium heat. Sauté onion until translucent, add garlic and smoked paprika and cook 1 minute.
4. Add peeled peppers and broth to a blender; blend until smooth. Return to skillet and simmer 5–7 minutes.
5. Optional: stir in cream or Greek yogurt and season with salt, pepper, and herbs.
6. Serve immediately over pasta, vegetables, grilled chicken, or as a dip. Store leftovers in the fridge or freezer.
Notes
– Refrigerate in an airtight container for up to 5 days.
– Freeze in portions for up to 3 months.
– Reheat gently on low heat or in the microwave.
– Adjust seasoning to taste, and add herbs for extra flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Sauce
- Method: Roasting, Blending, Sautéing
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 50
- Sugar: 4g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg