Red Pepper Garlic Sauce
Bursting with bold, smoky flavors, this Red Pepper Garlic Sauce is a versatile and vibrant addition to any meal. Made with sweet roasted red bell peppers, mellow garlic cloves, and a splash of zesty lemon juice, this sauce is rich, creamy, and completely irresistible. The roasted peppers lend a natural sweetness and depth, while a hint of red pepper flakes adds optional heat for spice lovers. Perfect as a dip, a spread for sandwiches, or a luscious pasta sauce, this recipe is a kitchen game-changer. Plus, it’s easy to whip up in just 30 minutes and can be stored in the fridge for up to a week, making it a delicious and convenient staple. Whether you're looking for a new way to elevate your weeknight dinners or impress your guests with a flavorful homemade condiment, this roasted red pepper garlic sauce will not disappoint.
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Recipe Information
Ingredients
- 3 medium red bell peppers
- 4 large garlic cloves
- 3 tablespoons olive oil
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoons lemon juice
- 2 tablespoons water
Instructions
Preheat the oven to 450°F (230°C).
Wash and dry the red bell peppers. Place them on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 15-20 minutes, turning them halfway through, until the skins are charred and blistered.
While the peppers are roasting, peel the garlic cloves and set them aside.
Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes to loosen the skins.
Peel the skins off the roasted peppers, remove the seeds and stems, and transfer the flesh to a blender or food processor.
Add the garlic cloves, olive oil, red pepper flakes (if desired), salt, black pepper, lemon juice, and water to the blender or food processor.
Blend the mixture until smooth. If the sauce seems too thick, add an additional tablespoon of water to adjust the consistency.
Taste the sauce and adjust seasoning with more salt or lemon juice if necessary.
Serve immediately as a dip, spread, or pasta sauce, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 13.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
