Roasted Red Pepper Sauce – This sauce is incredible; Everything is saved by Roasted Red Pepper Sauce! Eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and everything in between. This sauce will perk up anything you’re eating.
It’s a 5-ingredient basic, but you’d never guess it from the taste.
Fresh garlic, lemon juice, and roasted red peppers provide the flavor foundation, while almonds and olive oil provide the silky-meets-textured texture evocative of magic green sauce. Yeah, it’s colorful, snappy, salty, and has just the right amount of texture. Looking for a tasty new method to season your meals? It’s the roasted red pepper sauce. It’s delicious, scrumptious, and adaptable with lemon, garlic, and chickpeas, and it’s done in only FIVE minutes; it doesn’t get any easier than this! Roasted Red Pepper Sauce (garlic, onion, and crushed tomatoes) – Enjoy with spaghetti, chicken, fish, or vegetables! Gluten-free, Paleo, and Vegan.
Why Does This Roasted Red Pepper Sauce Work?
- Jarred red peppers — Sure, you could roast your own peppers, but why should you when they’re already roasted, jarred, and soaked in oil, keeping them nice and juicy and fresh from jar to blender? They’re also really convenient!
- Garbanzo beans, often known as chickpeas, are the essential component in hummus and allow this red pepper sauce to mix up smooth and creamy.
- Lemon and garlic — Two additional key components in hummus, the lemon lends a beautiful, bright, acidic taste to this crimson sauce, while the garlic provides flavor and bite.
- Easy to make in bulk – If you think you’ll want to eat this roasted red pepper sauce frequently, you’re in luck. This recipe may be doubled, tripled, or quadrupled and frozen for use as a sauce throughout the season.
How To Make Roasted Red Pepper Sauce?
- Begin by preparing your red peppers: Remove the seeds and stems by cutting them in half.
- Next, place the red peppers, quartered red onion, and garlic cloves on a baking sheet. Brush everything with a little oil and place it in the oven for around 25 minutes to roast.
- After removing the vegetables from the oven, lay them aside for a few minutes until they are cold enough to handle and peel.
- Fortunately, when they’ve been roasted, the peppers become incredibly easy to peel. Simply squeeze the wrinkled red pepper skin and pull away; it should easily peel back.
- When you’re ready, combine the peppers, onion, and garlic with the remaining ingredients in a blender or food processor and mix until smooth or nearly smooth – depending on how chunky you want your sauce.
Applying Creamy Roasted Red Pepper Sauce:
The most apparent application for this sauce is as a tomato-free substitute for marinara. It’s wonderful to mix things up every now and again, and since many people can’t eat tomatoes, this is a fantastic option. On that point, you could definitely use it as a substitute to regular pizza sauce on a pizza (it would be amazing on a Mediterranean style pizza).
However, I think my favorite way to eat this sauce is as a dip for some very nice bread. Simply cut off a piece of your favorite bread and begin sopping up the wonderful sauce, or slice it, spray it with olive oil, and toast it in the oven for a little crunch. In any case, this sauce is a fantastic appetizer or complement to a party platter (try adding some crumbled feta on top!).
Is There a Difference Between Red Pepper Sauce And Hot Sauce?
You could assume that red pepper sauce and spicy sauce are interchangeable, but in my opinion, they are not. Hot sauce is prepared from fermented hot (typically red) chili peppers and provides a lot of heat and spice to your dishes. Red pepper sauce is made from roasted red bell peppers and isn’t hot at all. If you want it spicy, you could absolutely add some hot sauce to this roasted red pepper sauce; it would most likely be wonderful!
Why Peel And Remove The Skin Off Red Peppers?
There are two major reasons why you might wish to remove the skin:
- The skin is strong and does not break down readily. You’d wind up with pieces of hard skin all over your sauce.
- The peel has a pungent, bitter flavor that might overwhelm the rest of the meal.
Is It Possible To Make It Creamier?
If you don’t require this sauce to be paleo or vegan, feel free to add a 1/4 cup or so of cream or milk. Stick to unsweetened almond milk or another dairy-free milk for vegan choices. Paleo alternatives include paleo-friendly milk and chicken stock.
How Long Will It Last?
Refrigerates for approximately a week in an airtight container.
Can I Put It In The Freezer?
Yes! Because this is a dairy-free sauce, it freezes and reheats nicely. It stays in the fridge for approximately a month.
What Can You Make With a Lot Of Red Peppers?
Do you have an excess of food, particularly during the summer when farmers markets are in full swing? If you’re anything like me, you can’t step into a grocery store without buying more tomatoes, peppers, cucumbers, and lettuce than you know what to do with. But if peppers are your major issue, I’ve got some fantastic methods to use them up in addition to this red pepper sauce.
- Stuff the red peppers with your favorite ground beef, vegetables, and a few other simple ingredients. For a great meal, top with cheese.
- Stuffed pepper skillets are an additional way to use up those red (and other colored) peppers in this easy one-pot dinner.
- Make a creamy, cheesy, cozy pasta dish with red peppers every night of the week!
- Red pepper soup is a delicious, quick-to-make soup that only takes 30 minutes to prepare.
- Try this red pepper ravioli if you’re looking for a pasta meal.
- And, of course, no salad would be complete without some chopped red or yellow peppers. Serve thinly sliced bell peppers on a veggie platter – the options are virtually limitless.
What Should I Do With It?
Drizzle this over fish, poultry, vegetables, pasta, or whatever you like!
Quick brainstorming session for foods to pair with this sauce:
- Eggs — you know, like on a fried egg or blended into scrambled eggs. My personal favorite.
- Chicken grilled.
- Shrimp on the grill.
- Vegetables grilled
- Mediterranean Bowls of vegetables
- Fries with Mediterranean fish
Tips And Tricks:
- I normally make this sauce using garbanzo beans, but I’ve also tried it with almonds and cashews, and they’re both excellent. For a thinner, smoother consistency, consider mixing the ingredients with a white bean, such as a white butter or navy bean.
- If you plan on making a large amount of this roasted red pepper pasta, I recommend freezing it in compact, airtight containers with lids. Make a note of the date on the container so you know when it was manufactured. It may be stored in the refrigerator for up to 6 months.
MORE DELICIOIUS RECIPES HERE:
- 1-12 ounce jar roasted red peppers, drained and lightly washed
- 1/2 cup extra-virgin olive oil
- 2-4 tsp. minced garlic
- 3/4 teaspoon salt
- 1 lemon juice
- 1 tsp red pepper flakes, crushed
- 2/3 cup garbanzo beans (or almonds)
- 1/2 tsp cracked black pepper
In a food processor, combine all of the ingredients and puree until smooth.
Add a couple tablespoons of water and pulse until the consistency is smooth. If necessary, season with salt and pepper.
Serve right away or keep in an airtight jar for up to five days.
If you put this sauce in an airtight jar in the fridge, it will last for a long time. It seldom lasts more than a week in my house since we use it to season so many of our favorite foods, including chicken, steak, potatoes, and veggies. It's so good that we dip our bread in it.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 170Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 201mgCarbohydrates 8gFiber 2gSugar 3gProtein 2g