Published on January 20, 2026
Ready in: 45 minutes · Serves: 4 · Technique: Roasting · Storage: Up to 1 week in the fridge
Quick Answer
Roasted red pepper sauce is a savory, vibrant addition to elevate your seasonal dishes, made by roasting peppers and blending them with spices.
As the vibrant colors of fall transition into the cozy warmth of winter here in New York City, I find myself drawn to the comforting embrace of rich, savory sauces that add depth and inspiration to my seasonal dishes. One of my all-time favorites is roasted red pepper sauce. Whether you’re planning your Thanksgiving feast or testing out new recipes for your upcoming Christmas gatherings, this sauce has a way of elevating both simple and extravagant meals alike.
A Cozy Holiday Treat
This roasted red pepper sauce brings warmth and flavor to your holiday meals, making it a perfect side or condiment for a festive feast.
Why You’ll Love This Recipe
- Rich, smoky flavor that elevates any dish.
- Versatile sauce perfect for pasta, dips, or drizzles.
- Simple ingredients make it easy to whip up at home.
- Can be made ahead and stored for quick meals later.
- Customizable with additional ingredients to suit your taste.
Ingredients
These are the simple yet flavorful ingredients you’ll need to make roasted red pepper sauce.
For the Sauce
- 4 large red bell peppers
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon balsamic vinegar
- ½ cup heavy cream (optional, for a creamy version)
- Fresh basil for garnish
How to Make Roasted Red Pepper Sauce (Step-by-Step)
This roasted red pepper sauce is simple to make and bursting with flavor. Follow these steps to create a delicious addition to your meals.
Step 1: Roast the Peppers
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and place the whole red bell peppers on it. Drizzle them lightly with olive oil and roast for about 25 minutes, until the skin starts to char. The smoky and sweet aroma is irresistible!
Step 2: Steam the Peppers
Remove the peppers from the oven and place them in a bowl, covering tightly with plastic wrap to trap the steam. Let them sit for about 15 minutes to help loosen the skin for easier peeling.
Step 3: Peel and Blend
Carefully peel off the charred skin once the peppers have steamed. Slice open the peppers and remove the seeds, then place everything into a blender. Add minced garlic, salt, black pepper, and red pepper flakes before blending until smooth. The vibrant red hue is a feast for the eyes!
Step 4: Cook the Sauce
Transfer the blended mixture to a medium-sized skillet over medium heat. Stir in balsamic vinegar and let it simmer for 5–10 minutes to deepen the flavors. For a creamy version, add heavy cream and simmer for an additional 2-3 minutes.
Step 5: Serve
Remove from heat and garnish with fresh basil. This sauce is delightful on pasta, as a dip for crusty bread, or drizzled over roasted vegetables. I often make a double batch to keep on hand for quick meals!
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: If you place too many peppers on your baking sheet, they may steam instead of roast. Leave them some breathing room for even cooking!
- Not Peeling Enough: Some people skip peeling small bits of skin—don’t! Even though it adds flavor, it can make the sauce gritty if you miss large pieces.
- Blending While Too Hot: Avoid blending the peppers while they’re still scalding hot; let them cool slightly to prevent any dangerous splatter.
Tips and Tricks for Success
- Storage: Store any leftovers in an airtight container in the fridge for up to a week. You can also freeze the sauce in ice cube trays for easy portioning.
- Texture Preference: For a chunkier sauce, pulse the ingredients in the blender instead of pureeing until smooth.
- Flavor Boost: Experiment by adding other ingredients like sun-dried tomatoes or fresh herbs to customize it to your taste.
Variations
- Substitute red bell peppers with yellow or orange bell peppers for a different flavor profile.
- For a spicier version, add more red pepper flakes or a splash of hot sauce.
- Use vegetable broth instead of heavy cream for a lighter sauce.
- Add a splash of lemon juice for brightness.
How to Serve
- As a pasta dressing for enhanced flavor.
- As a dip for crusty bread.
- Drizzled over roasted vegetables.
- As a base for pizza sauce.
- Mixed into grain bowls for added richness.
Make Ahead and Storage
- Make Ahead: Prepare the sauce in advance and store it in the fridge for easy use.
- Storage: Store any leftovers in an airtight container in the fridge for up to a week.
- Reheating: Reheat gently on the stove over low heat, stirring occasionally for even heating.
- Freezing: Freeze the sauce in ice cube trays for easy portioning and use later.
Recipe Notes / What I Learned
Through my testing, I discovered that while simplicity is key, allowing the sauce to simmer really enhances its complex flavors. It’s a reminder that patience in the kitchen often yields the most rewarding results. Plus, the aroma that fills my home as it cooks is a little piece of seasonal magic!
Yield and Serving Size
Yield: 2 cups · Serving Size: 1/4 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~120 calories · 2g protein · 8g carbs · 9g fat
Savory Roasted Red Pepper Sauce
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and place the whole red bell peppers on it. Drizzle them lightly with olive oil and roast for about 25 minutes, until the skin starts to char.
- Remove the peppers from the oven and place them in a bowl, covering tightly with plastic wrap to trap the steam. Let them sit for about 15 minutes to help loosen the skin for easier peeling.
- Carefully peel off the charred skin once the peppers have steamed. Slice open the peppers and remove the seeds, then place everything into a blender. Add minced garlic, salt, black pepper, and red pepper flakes before blending until smooth.
- Transfer the blended mixture to a medium-sized skillet over medium heat. Stir in balsamic vinegar and let it simmer for 5–10 minutes to deepen the flavors. For a creamy version, add heavy cream and simmer for an additional 2-3 minutes.
- Remove from heat and garnish with fresh basil. Serve over pasta, as a dip for crusty bread, or drizzled over roasted vegetables.
Notes
FAQs
- Can I use jarred roasted red peppers instead of fresh?
- Yes, jarred roasted red peppers can be used for convenience. Just drain them well before blending.
- How can I make this sauce vegan?
- To make the sauce vegan, omit the heavy cream and consider using a plant-based cream alternative for added richness.
- What dishes pair well with roasted red pepper sauce?
- This sauce is versatile and pairs well with pasta, grilled meats, crusty bread, and roasted vegetables.
- Can I store leftovers, and how long do they last?
- Yes, store leftovers in an airtight container in the fridge for up to a week or freeze them in ice cube trays for longer storage.
- How can I adjust the spiciness of the sauce?
- To adjust spiciness, simply add or reduce the amount of red pepper flakes according to your taste preference.
