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Home » Sides & Sauces

Roasted Red Pepper Sauce

August 10, 2019 By Lorena Grater

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Roasted Red Pepper Sauce Pin Collage

Roasted red pepper sauce is quick to prepare and can be used to jazz up any number of meals like sandwiches, wraps, eggs, meat, and pasta. This is a fantastic meal prep recipe!

Roasted Red Pepper Sauce

Uses for Roasted Red Pepper Sauce

This simple but delicious sauce will last for two weeks in your refrigerator. Make a big batch to use as a topping for breakfasts, lunches, and dinners. Here are a few ideas.

  • It’s a delicious sauce for chicken, fish, and seafood, especially shrimp!
  • Drizzle roasted red pepper sauce over scrambled eggs or in an omelet.
  • Use it as a flavorful, healthy sauce for pasta. It would be fantastic over spinach and ricotta stuffed shells.
  • Potatoes
  • Try it as a condiment on sandwiches, burgers, and wraps

Roasted red pepper sauce not only looks lovely on a dish, but it also offers a whole new dimension of flavor.

The sauce is a great way to add more veggies to a meal, too. Red peppers are packed with vitamins A and C, potassium, beta-carotene and fiber.

Roasted Red Pepper Sauce Ingredients

Can I use roasted red peppers from a jar?

Need to make dinner in a hurry? Use jarred roasted red peppers! So that you don’t water down your sauce, be sure to drain as much of the liquid from the jar as possible.

If you enjoy making things from scratch, you can make roasted red peppers yourself. It can be done under a broiler, over a gas flame burner, or even on a grill.

How to Roast Peppers

  1. Cut the peppers in half and remove the seeds, stems and membranes. Lay them cut side down on a foil-lined baking sheet.
  2. If using an oven, roast the peppers under the broiler for about 10 minutes. Watch them carefully so they don’t catch fire.
  3. When peppers are completely roasted, their skin should be darker in color and the peppers will collapse in on itself.
  4. Seal the peppers inside a paper bag until they are cool. When the peppers are cool, the skins will slip right off.

If you would rather roast whole peppers, use the same technique. However, do not cut into the peppers at all. After roasting, you will remove the stem, membrane, and seeds.

Roasted Red Pepper Sauce in Food Processor

What if I don’t have a food processor?

If you don’t have a food processor, you can use any appliance that purees food. For example, puree the sauce in a high-speed blender or with an immersion stick blender.

Can I freeze roasted red pepper sauce?

Absolutely! Roasted red pepper sauce can be frozen in any freezer-safe airtight container. It will last in the freezer for three to four months.

To make freezing the sauce easier:

  1. Pour cool or cold sauce into a freezer bag. Close the bag, removing as much air as possible.
  2. Lay the bag flat on a tray so it freezes into a flat shape. As a result, it will take less time to thaw the frozen sauce out.

To thaw out the frozen sauce, place the bag into a bowl of lukewarm water for about 30 minutes. You may notice some separation of the thawed sauce. This is perfectly normal; it will combine again as it warms up.

NOTE: Some people prefer not to freeze cheese. If this applies to you, simply wait to add the Parmesan cheese until after you thaw the sauce.

You can also freeze or refrigerate the roasted red peppers themselves. This way, you can make the sauce fresh each time you want to use it!

Roasted Red Pepper Sauce Ingredients

Roasted Red Pepper Sauce

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings
Roasted red pepper sauce is quick to prepare and can be used to jazz up sandwiches, wraps, eggs, meat, and pasta. This is a fantastic meal prep recipe!
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Ingredients

  • 3 large roasted red peppers
  • 1/2-1 cup freshly grated Parmesan
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • sea salt
  • 1/2 lemon (juice of)
  • 1/2 cup olive oil
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Instructions

  • Add all ingredients to a food processor and process until smooth.

Notes

Serve with chicken, fish, chickpeas, or eggs as well as any grain or pasta. Lasts in the fridge for up to 2 weeks.

Nutrition

Calories: 148kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 291mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 7.3mg | Calcium: 86mg | Iron: 0.3mg
Course Condiment
Cuisine International, Italian
Keyword Roasted Red Pepper Sauce
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Filed Under: Sides & Sauces, Vegetarian

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Reader Interactions

Comments

  1. Alice says

    March 5, 2022 at 12:21 pm

    4 stars
    Best ever! Remember to peel the skin off the warm peppers…makes it less bitter

    Reply
  2. Laurie says

    February 3, 2022 at 7:53 pm

    Do you have a dairy free verson? It looks so good!

    Reply
    • Lorena Grater says

      February 7, 2022 at 9:25 pm

      I have never tried it but I’ve seen a “vegan parmesan” recipe made with sesame seeds and nutritional yeast and I can imagine that can taste pretty amazing, too instead of the parmesan in the recipe.

      Reply
    • Dee Koopman says

      February 15, 2022 at 4:21 am

      I made this delicious sauce without any dairy / no cheese added. Truly outstanding.

      Reply
  3. Esther says

    July 29, 2021 at 4:08 pm

    Thanks for sharing your recipe. Could I use Feta cheese for this because that’s what I have on hand

    Reply
    • Lorena Grater says

      August 4, 2021 at 5:20 am

      Hi Esther, I’m sure Feta will be delicious in this. I haven’t tested it myself but I think it’s worth a try.

      Reply
  4. Hailey says

    June 16, 2021 at 11:58 am

    I can’t wait to try this! What is the shelf life for this to be just kept in the fridge?

    Reply
    • Lorena Grater says

      June 23, 2021 at 8:46 am

      Up to 4 days.

      Reply
  5. Monique says

    June 14, 2021 at 7:55 am

    Does it have to be Roasted peppers, can I not use normal red peppers?

    Reply
    • Lorena Grater says

      June 15, 2021 at 1:29 pm

      Yes, they have to be roasted else the sauce will be very fiborous.

      Reply
  6. Shannon says

    April 1, 2021 at 6:34 pm

    4 stars
    Had a jar of roasted yellow peppers instead of red. This sauce came out light and flavorful! Will definitely have to use red next time!

    Reply
  7. NeeNee says

    February 14, 2021 at 11:30 am

    5 stars
    This sauce is simple and delicious. I didn’t have fresh basil so I used dried, didn’t have fresh Parmesan so I used shredded from a bag. Still terrific. I ate it plain over small pasta but I see a big future for it in my cooking.

    Reply
  8. Roger Payne says

    January 29, 2021 at 1:45 am

    5 stars
    Hi, Can you freeze this sauce?

    Reply
    • Lorena Grater says

      January 29, 2021 at 11:05 am

      I answer this question in the blog post.

      Reply
  9. Elizabeth B says

    December 28, 2020 at 5:52 pm

    5 stars
    Absolutely amazing blend of flavors!! Even my 3 and 5 year old picky girls loved it.

    Reply
  10. Julianne says

    October 13, 2020 at 9:29 pm

    Tried this tonight because I wanted a roasted pepper sauce without all that cream. It was SO good. Definitely a repeat dish! Love the basil and lemon in it!

    Reply
  11. Linda says

    September 27, 2020 at 2:12 pm

    5 stars
    Best Roasted Red Pepper sauce recipe I have ever made. Great balance of flavors, I used the 1/2 cup of parmesan. Heading back to the produce market to get more peppers so I can make some and freeze it.

    Reply
  12. Kay says

    May 27, 2020 at 3:02 pm

    5 stars
    Delicious, made this tonight with pan fried hake, new potatoes and green beans.

    Reply
  13. Judy says

    August 10, 2019 at 10:12 am

    Love this recipe.

    Reply

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