An easy versatile and very tasty sauce to jazz up your poultry, meat, seafood, egg or vegetable dishes.
This delicious sauce an easy way to add several layers of flavour to amp up your dishes. Try it warmed up, at room temperature or chilled with some of great serving ideas below.
It is suitable for vegan or paleo diets and being low in carbohydrates it is also suitable for a keto diet.
Red pepper sauce is a great way to use up any extra seasonal red peppers, and make an extra batch to use later (see flavour bombs below).
Simply roast the vegetables then blend with seasoning and olive oil to make a thick and creamy emulsion sauce.
Red peppers and the onion will sweeten and caramelize when roasted, making this savoury and tangy sauce slightly sweet.
How to serve it
These are some of the ways we love to use this roasted red pepper sauce:
- stirred into pasta
- with grilled meats or seafood
- with steak or in burgers
- with meatballs
- as a marinade for meats or fish
- spread in sandwiches
- in wraps
- in a mediterranean Bhuddha bowl
- drizzled over scrambled eggs, frittatas or savoury tarts
- as a salad dressing
- as a dip for nachos, pita chips or raw vegetables
This sauce makes great flavour bombs. Freeze as cubes in an ice-cube tray to stir into soups, casseroles, stews and many other dishes.
How to roast the vegetables
Roasting the peppers first intensifies their flavour, and it is very easy to do.
- Heat an oven to 200°C/180°C fan (400°F), and line a baking tray with parchment paper.
- Wash and pat dry the peppers, then slice in half and remove the stem and seeds.
- Arrange on the baking tray cut side down and roast for 20 minutes till tender and the skin of the peppers have blackened. Place the halved onion and cloves of garlic in the spaces in between.
- Using tongs, place the peppers on a dish and cover so the skin loosens as they cool. The skins harden so peel them away and discard.
Place the prepared peppers, onion halves and garlic in a blender and blend to the desired consistency (chunky or smooth) with the rest of the ingredients.
As the sauce is made from scratch the ingredients can be adjusted according to taste.
Add any of the following herbs and spices for even more flavour:
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ⅛ teaspoon dried thyme
- crushed black pepper
Roasted red pepper sauce will keep in a sealed container in the fridge for up to a week.
Make a large batch to freeze in freezer bags or freeze in an ice cube tray to make flavour bombs (see above).
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Creamy Roasted Red Pepper Dip
- 4 whole red bell peppers
- olive oil for drizzling
- 1 medium onion skin removed and sliced in half
- 3 cloves garlic
- 2 tablespoons olive oil
- ½ teaspoon white wine vinegar
- ½ teaspoon salt
- ½ teaspoon red chilli flakes optional
- Preheat oven to 200°C/180°C fan (400°F).
- 4 whole red bell peppersWash peppers then pat dry, halve lengthways and remove the seeds.
- 1 medium onion, 3 cloves garlicArrange cut side down on a baking sheet along with the onion and garlic and drizzle over the oil.
- Bake for 15-20 minutes or till the peppers skin blackens.
- Using tongs transfer the peppers to a glass bowl and keep covered for around 5 minutes till the skins loosen. Remove and discard the skins.
- Place the prepared peppers, roasted onion and garlic in a blender.
- 3 cloves garlic, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon red chilli flakes, ½ teaspoon white wine vinegarBlend with rest of the ingredients to make a smooth paste adding more oil or salt as required.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.