Once you try this Roasted Red Pepper Sauce, you’ll wonder how you ever lived without it. Sweet, smoky and velvety smooth, it works beautifully as a pasta sauce, dip, spread or finishing sauce for meats and fish. Ready in about 10–15 minutes with simple ingredients, this sauce is fast, elegant and versatile.
Homemade sauces lift any meal, and this roasted red pepper sauce is no exception. It’s smooth and creamy even without dairy, and when you want extra richness you can stir in a bit of cream or coconut milk.
I first tasted this type of sauce at a dinner party and was immediately hooked. Since then I’ve adapted the flavors and made a recipe for the sauce itself so it can be used in many dishes — from pasta to grilled proteins, and as a flavorful party dip.
The base ingredients are straightforward: roasted red peppers, a little olive oil, aromatics like shallot and garlic, and savory seasonings (smoked paprika and dried basil are a great pairing). The peppers provide natural sweetness and a smoky depth that blends into a silky sauce.
Why you’ll love this recipe
- Silky, balanced flavor: sweet roasted peppers with a smoky finish and a touch of herbaceousness.
- Quick to make: most of the work is blending, and the whole recipe takes about 10–15 minutes.
- Highly versatile: use it on pasta, grilled meats, fish, sandwiches, or as a dip for bread and vegetables.
- Make-ahead friendly: the sauce keeps in the refrigerator for several days and can be frozen for longer storage.
Recipe ingredients
- Roasted red bell peppers – about 16 ounces (or roast 3 large fresh red peppers). If using jarred peppers, drain and blot them dry before using to remove excess salty liquid.
- Olive oil – adds body and a silky finish; divided between cooking and blending.
- Aromatics – shallot and garlic build the flavor base. If you don’t have shallot, use 1/2 small onion.
- Seasonings – smoked paprika for depth and 1 teaspoon dried basil for herb flavor (or oregano as a substitute).
- Optional cream – 1/4 to 1/2 cup heavy cream or coconut milk for a richer, creamier sauce (leave out for a lighter, vegan result).
- Salt and pepper – to taste.
See the recipe card below for exact quantities and full instructions.
How to make roasted red bell pepper sauce
This sauce is quick and forgiving. You can use store-bought roasted peppers to save time or roast fresh peppers for maximum flavor. Either way, the steps are simple and mostly hands-off once the peppers are blended.
Tip: If using jarred peppers, pat them dry. The packing liquid can be salty and will change the final seasoning if not removed.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped shallot and cook 3–5 minutes until softened. Add the minced garlic and smoked paprika and cook about 30 seconds until fragrant. Remove from heat.
- Place the drained roasted red peppers, the cooked shallot mixture, dried basil, and the remaining olive oil into a blender or food processor.
- Process until completely smooth. Taste and season with salt and pepper. If the sauce is too thick, thin with a splash of water, stock, or additional cream.
- Return the sauce to the skillet and heat gently for 3–5 minutes to meld flavors. Stir in 1/4 to 1/2 cup heavy cream or coconut milk if you want a creamier finish, and warm until just heated through.
Recipe FAQs
Yes. A 16-ounce jar of roasted red peppers works well, but drain and blot them dry to remove excess salty liquid before blending. If you prefer to roast your own, plan on 3 large or 4 medium red peppers.
No. The sauce is smooth even without dairy. Add 1/4 to 1/2 cup heavy cream or coconut milk only if you want a richer, creamier result.
It can be. Omit the heavy cream or use coconut milk to keep it dairy-free and vegan-friendly.
Serving suggestions
This roasted red pepper sauce complements many dishes. Its sweet-smoky profile enhances both simple and bold flavors.
- Toss with pasta: cook 8 ounces of your favorite pasta and coat with the sauce. Finish with grated cheese and fresh basil if desired.
- Use as a finishing sauce for grilled shrimp, chicken, or fish to add color and flavor.
- Serve as a party dip with crusty bread, toasted pita, or vegetable sticks.
- Spread on sandwiches or burgers in place of mayo for a bright, smoky layer of flavor.
- Stir into grain bowls or roasted vegetables to add moisture and a savory-sweet note.
Recipe notes
- Pro tip: Blot jarred roasted peppers dry before blending to avoid excess salt.
- Yield: roughly 1 1/4 cups of sauce.
- If the sauce is too thick, thin with water, stock, or more cream until you reach the desired consistency.
- Refrigerate for up to 5 days or freeze (without cream) for up to 3 months.
More sauce recipes you’ll love:
- Carrot top pesto
- Chimichurri sauce
- Greek tzatziki
- Homemade bourbon BBQ sauce
- Green enchilada sauce
- Red meat sauce with mushrooms
- Homemade enchilada sauce
- Classic pesto
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Roasted Red Pepper Sauce
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1 large shallot, chopped (or 1/2 small onion)
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 16 ounces roasted red bell peppers, drained and patted dry
- 1 teaspoon dried basil (or oregano)
- 1/4 cup heavy cream (optional; substitute coconut milk for dairy-free; add up to 1/2 cup as desired)
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped shallot and cook 3–5 minutes until softened. Stir in the garlic and smoked paprika and cook 30 seconds more. Remove from heat.
- Drain and pat the roasted red peppers dry, then add them to a blender with the remaining 3 tablespoons olive oil, the cooked shallot mixture, and dried basil. Process until very smooth. Season with salt and pepper to taste.
- Pour the blended sauce back into the skillet and warm for about 5 minutes to meld flavors. Stir in heavy cream or coconut milk if using, and heat until just warmed through. Adjust seasoning and consistency as needed. Serve warm or chilled.
Notes
- Tip: Blot jarred roasted peppers dry to avoid excess salt from the packing liquid.
- Yield: approximately 1 1/4 cups of sauce.
- To thin the sauce, add water, stock, or more cream as needed.
- Store in the refrigerator up to 5 days. Freeze the sauce (without cream) for up to 3 months.
Nutrition
Nutrition is estimated and intended as a general guideline.