Sweet Red Pepper Sauce
This versatile roasted red pepper sauce takes only 30 minutes to makeand only has 6 ingredients. Perfect for pasta dishes, gnocchi, poured over proteins, and more! Plus, it can be frozen and thawed for a quick mid-week meal and is naturally gluten-free, dairy-free, and vegan!
Having a shortlist of versatile go-to sauces that I can whip up quickly to jazz up a meal is a must– and this vegan roasted red pepper sauce is nothing if not versatile. While I initially prepared this flavourful sauce as a red pepper pasta sauce, it works well as a sauce, drizzle, or dip for a million of recipes.
Roasted red peppers are smoky and sweet and flavourful and add tons of flavour to dishes without requiring tons of effort to prepare. In fact, this entire recipe is made up of just six ingredients and under 30 minutes to prepare.
You can then use the sauce immediately, while warm, allow to chill and use from the fridge, or even freeze for long-term storage. When you want to use it, allow it to thaw slightly and reheat, and away you go!
Red Peppers – I like to use rounded red peppers, though you can also use the pointed red bell peppers;
Garlic Cloves – Feel free also to add one shallot/small onion as well for extra flavour. However, I find the garlic more than enough. I use raw garlic – though you could also roast the garlic with the peppers for a different flavour;
Oil – I used olive oil. You can use another oil of your choice.
Paprika – I love how the flavour of paprika and charred red papers combine. You can use plain or smoked paprika, depending on personal preference.
Salt & Pepper
3 red peppers
1 Tbsp of garlic
2 Tbsp of olive oil
1 lemon (juice)
sea salt and pepper
1/2 cup of Parmesan cheese( Optional)
Clean and dry the peppers. Then brush them with a little olive oil and place on a baking tray;
You can remove the tops and seeds or leave the peppers whole;
Roast in the oven at 170ºC/325ºF for about 25 minutes, until softened with a blackened, charred skin;
Optional step for more of a smokey/charred flavour: As soon as the peppers are cooked, place them in a jar and close the lid. Let them steam for about 10 minutes;
Once the peppers have cooled down enough to handle, peel the skins. You can leave the skins on – however, they can make the sauce ‘bitty’ and be a little tough or bitter. If I want to leave the skin on I don't let them charred to much;
Next, add all the ingredients to a food processor and blend until you achieve a smooth, creamy sauce.
Once is blended, the sauce is ready to use!
This red pepper sauce can be kept in an airtight container in the fridge for 1 week. It is also freezer friendly for 1 month.
When freezing, I like to pour this cooled sauce into an airtight freezer bag. Remove as much air as possible and lay it flat in the freezer. This allows it to freeze and thaw quickly.
To thaw, you can place the bag in warm water for 25-30 minutes and then reheat in the microwave or on the stovetop. You may notice the sauce separate slightly as it thaws, but this should be fine once reheated and stirred.