Quick Roasted Red Pepper Sauce Recipe

This vibrant red pepper sauce, featured in the Reno Gazette Journal, is a flavor explosion ready to elevate your meals! Use it as a zesty topping for baked fish, grilled steak, or chicken. Or, ditch the mayo and spread it on your favorite sandwich for a healthy and delicious twist. With only 8.1 calories and 0.2 fat grams per tablespoon, it's guilt-free indulgence at its finest! (Prep time does not include roasting, coring, peeling, and seeding the peppers).

Prep Time 20 mins
Cook Time 15 mins
Calories 112.2 kcal
Protein 9g
Rating 4.0 (1 Reviews)
Quick Roasted Red Pepper Sauce 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quick Roasted Red Pepper Sauce

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How to Make Quick Roasted Red Pepper Sauce

  1. Preheat oven to 400°F (200°C). Roast red bell peppers until the skin is blackened and blistered (about 30-40 minutes).
  2. Once cool enough to handle, peel, core, and seed the peppers.
  3. Roughly chop the roasted peppers.
  4. In a blender, combine the chopped peppers, 2 cloves garlic (minced), 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/4 cup fresh basil leaves, and 1/4 teaspoon red pepper flakes.
  5. Blend until completely smooth.
  6. Season with salt and freshly ground black pepper to taste.
  7. Taste and adjust seasonings as needed. Add a touch more vinegar for tartness, or a pinch of sugar for sweetness, if desired.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

59g

Fat

1g

Carbs

7g