Description

This Roasted Red Pepper Sauce is a versatile and flavorful accompaniment perfect for pasta, grilled meats, vegetables, or as a dip. Made with sweet roasted red peppers, sautéed onions and garlic, and a touch of smoky paprika, this sauce is blended to a smooth texture and simmered to perfection. You can keep it light or add cream for a richer taste. It’s easy to prepare and adds vibrant color and delicious flavor to any meal.

Ingredients

Scale

Roasted Red Pepper Sauce Ingredients

2 large roasted red peppers (jarred or homemade)
¼ cup olive oil
1 small onion, chopped
3 cloves garlic, minced
¼ teaspoon smoked paprika (optional, for a smoky flavor)
½ cup vegetable or chicken broth
¼ cup heavy cream or coconut milk (optional, for creaminess)
Salt and pepper to taste
1 tablespoon fresh basil or parsley, chopped (for garnish)

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Instructions

Sauté the Onion and Garlic: In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
Blend the Ingredients: Transfer the sautéed onion and garlic to a blender or food processor. Add the roasted red peppers, smoked paprika if using, and vegetable or chicken broth. Blend until the mixture is completely smooth.
Simmer the Sauce: Pour the blended mixture back into the skillet and bring it to a gentle simmer over medium heat. Let it cook for about 5 to 7 minutes, stirring occasionally to allow the sauce to thicken slightly.
Add Cream (Optional): For a creamy variation, stir in the heavy cream or coconut milk. Continue to cook for another 2 to 3 minutes until the sauce is heated through and well combined. Season with salt and pepper to taste.
Serve: Use this flavorful roasted red pepper sauce over cooked pasta, grilled chicken, fish, or roasted vegetables. Garnish with fresh chopped basil or parsley for an extra burst of freshness and flavor.

Notes

You can use jarred roasted red peppers for convenience or roast your own fresh red peppers for a more intense flavor.
The smoked paprika is optional, but it adds a wonderful smoky depth to the sauce.
If you prefer a vegan or dairy-free sauce, use coconut milk instead of heavy cream.
The sauce can be stored in an airtight container in the refrigerator for up to 3 days.
This sauce also works well as a dip with crusty bread or vegetables.