If you’re looking to add a splash of vibrant flavor to just about anything, this Roasted Red Pepper Sauce is destined to become your new secret weapon. Creamy, smoky, and bursting with Mediterranean charm, it comes together in a matter of minutes yet tastes like you’ve spent all afternoon building layers of flavor. Whether you want to drizzle it over grilled chicken, swirl it into pasta, or use it as a zippy dip for roasted veggies, this sauce lifts any dish from everyday to absolutely unforgettable. Trust me, once you taste it, you’ll wonder how you ever cooked without it.

Roasted Red Pepper Sauce Recipe - Recipe Image

Ingredients You’ll Need

This Roasted Red Pepper Sauce keeps things delightfully simple. Every ingredient has a purpose, lending richness, depth, or a pop of color that makes the sauce as visually appealing as it is delicious.

Roasted Red Bell Peppers: The stars of the show! Use jarred for convenience or freshly roast for deeper smokiness and sweetness.
Olive Oil: Adds silkiness and rounds out the flavors with a classic Mediterranean touch.
Garlic (minced): Brings aromatic warmth and a subtle bite that makes the sauce irresistible.
Chopped Onion: Sautéed for a mellow sweetness and a delicate backbone to the sauce.
Red Pepper Flakes (optional): For those who love a kiss of gentle heat—add to taste or skip entirely.
Vegetable or Chicken Broth: Loosens the sauce and deepens the savory notes without overpowering the peppers.
Heavy Cream or Coconut Milk: Gives that creamy, dreamy texture; go with coconut milk for a vegan twist or to add subtle tropical fragrance.
Grated Parmesan Cheese (optional): Offers umami and richness—delicious, but easily omitted for dairy-free diets.
Salt and Black Pepper: Essential finishers that brighten and balance all the flavors in your sauce.

How to Make Roasted Red Pepper Sauce

Step 1: Sauté the Aromatics

Start by heating the olive oil in a skillet over medium heat. Toss in your chopped onion and minced garlic, sautéing for just a few minutes until they soften and become fragrant. This base forms the aromatic backbone of the sauce, infusing subtle flavor right from the start.

Step 2: Blend Everything Together

Add your sautéed onion and garlic to a blender along with the roasted red bell peppers, broth of your choice, cream or coconut milk, Parmesan cheese (if you’re using it), and a pinch of red pepper flakes if you want a little warmth. Blend until the mixture becomes completely smooth and velvety—this is where the sauce gets its signature luscious texture!

Step 3: Simmer to Perfection

Pour your blended sauce back into the skillet and set it over low heat. Simmer for 3 to 4 minutes, just enough for the flavors to meld and the sauce to thicken ever so slightly. Taste and season with salt and black pepper—don’t be shy! The right amount of seasoning truly brings out the peppery sweetness.

Step 4: Final Adjustments

If your Roasted Red Pepper Sauce seems too thick, loosen it with a splash more broth until you reach your desired consistency. Likewise, if you adore a cheesy touch, sprinkle a bit more Parmesan on top before serving. Taste one last time to make sure everything sings.

How to Serve Roasted Red Pepper Sauce

Garnishes

Nothing jazzes up this sauce quite like a glittering garnish. Try a dusting of freshly cracked black pepper, a scattering of chopped fresh herbs like basil or parsley, or a final grating of Parmesan. Even a drizzle of good olive oil can make every bowl look (and taste) like restaurant fare.

Side Dishes

This Roasted Red Pepper Sauce is a multitasker’s dream. Toss it with hot pasta, spoon it over grilled chicken, or serve alongside crispy roasted potatoes. It’s wonderful as a dip for warm crusty bread, or as a vibrant foil to simply prepared fish or tofu. There’s truly no wrong way to enjoy it!

Creative Ways to Present

For a showstopper appetizer, swirl the sauce on a platter and set roasted vegetables or meat skewers right on top. Or, ladle it into a shallow bowl and serve as a bold dip with pita chips and raw veggie sticks. It’s equally fun drizzled artfully over pizza, grain bowls, or even as a flavor-packed sandwich spread.

Make Ahead and Storage

Storing Leftovers

Once cooled, tuck any remaining Roasted Red Pepper Sauce into an airtight container and stash it in the fridge. It keeps beautifully for up to 4 days, ready to elevate your lunches and dinners all week long. Just be sure to give it a quick taste before serving—it might need a tiny pinch of salt or a splash of broth to freshen it up.

Freezing

If you’d like to make a double batch for future cravings, this sauce freezes like a dream! Pour it into freezer-safe containers or bags in individual servings. When you’re ready to use it, just thaw overnight in the fridge. You’ll always have creamy, flavor-packed Roasted Red Pepper Sauce just a reach away.

Reheating

To reheat, simply warm the sauce gently in a saucepan over low heat, stirring occasionally. If it’s thickened in the fridge, loosen with a splash of broth or water until silky smooth. Try not to boil vigorously—keeping the heat low preserves the sauce’s creamy texture and nuanced flavor.

FAQs

Can I use fresh red peppers instead of jarred?

Absolutely! If roasting your own, char the peppers under a broiler or grill, then peel off the skins and remove the seeds. Homemade roasted peppers lend even more smokiness, making your Roasted Red Pepper Sauce extra special.

Is this Roasted Red Pepper Sauce spicy?

Not by default! The sauce itself is mellow and sweet, but you can spice things up with a pinch of red pepper flakes. Adjust to your taste, or leave them out for a sauce that’s family-friendly and gentle.

Can I make the sauce vegan or dairy-free?

You sure can! Simply use coconut milk or any unsweetened non-dairy cream instead of heavy cream, and skip the Parmesan cheese. You’ll still get that rich, creamy finish and all the bold roasted pepper flavor.

What’s the best way to use leftovers?

Leftover Roasted Red Pepper Sauce is a flavor booster for any meal! Spoon it onto grain bowls, use as a sandwich spread, dollop atop eggs, or stir into risotto or soup for extra color and depth.

What if I don’t have a blender?

No blender? No problem. Use a food processor or even an immersion blender to puree the sauce right in the pan. It may not be quite as silky, but you’ll still get a lovely sauce with plenty of character.

Final Thoughts

This Roasted Red Pepper Sauce is a true kitchen all-star—fun to make, endlessly versatile, and sure to turn any meal into something memorable. I can’t wait for you to try it and start finding all your favorite ways to enjoy its sweet, smoky goodness!

Roasted Red Pepper Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: Emma
Total Time: 15 minutes
Yield: About 1 1/2 cups 1x
Diet: Non-Vegetarian

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Description

This Roasted Red Pepper Sauce is a flavorful and creamy addition to pasta, chicken, or vegetables. Made with roasted red bell peppers, garlic, onion, and a touch of cream, this sauce is easy to prepare and versatile.

Ingredients

Scale

Roasted Red Pepper Sauce:

2 large roasted red bell peppers (from jar or freshly roasted)
2 tablespoons olive oil
2 cloves garlic (minced)
1/4 cup chopped onion
1/4 teaspoon red pepper flakes (optional)
1/4 cup vegetable or chicken broth
1/4 cup heavy cream or coconut milk
2 tablespoons grated Parmesan cheese (optional)
Salt and black pepper to taste

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Instructions

Saute Onion and Garlic: In a skillet over medium heat, warm olive oil and sauté onion and garlic for 2–3 minutes until soft and fragrant.
Blend Ingredients: Transfer sautéed mixture to a blender along with roasted red peppers, broth, cream or coconut milk, and Parmesan if using. Blend until smooth.
Simmer: Pour the blended sauce back into the skillet and simmer over low heat for 3–4 minutes until slightly thickened.
Season: Season with salt and pepper to taste.