Roasted Red Pepper Sauce
Velvety, smoky, and bursting with vibrant flavor, this Roasted Red Pepper Sauce is a culinary game-changer for any meal. Made with fire-roasted red bell peppers, sautéed garlic and onions, and finished with a touch of red wine vinegar and optional heavy cream for a silky texture, this versatile sauce is perfect for pasta, grilled meats, roasted veggies, or as a dipping sauce. The smoky char from roasted peppers pairs beautifully with the subtle kick of paprika, while a hint of freshness comes from the optional parsley garnish. Ready in just 40 minutes, this sauce is a wholesome yet elegant addition to your recipe collection, with an irresistible balance of sweet, savory, and tangy flavors. Perfect for making weeknight dinners feel gourmet!
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Recipe Information
Ingredients
- 3 large red bell peppers
- 2 tablespoons olive oil
- 2 medium garlic cloves
- 1 medium yellow onion
- 0.5 cups vegetable broth
- 0.25 cups heavy cream (optional)
- 1 tablespoon red wine vinegar
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.25 teaspoons pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Cut the red bell peppers in half and remove the stems, seeds, and membranes. Place them cut side down on the prepared baking sheet.
Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap to steam for 10 minutes.
While the peppers are steaming, heat the olive oil in a skillet over medium heat. Add the garlic and onion, and sauté for 5-7 minutes, or until the onion is soft and translucent. Remove from heat and set aside.
Peel the charred skin off the roasted red peppers. It should come off easily after steaming. Discard the skin.
In a blender or food processor, combine the peeled roasted peppers, sautéed onion and garlic, vegetable broth, heavy cream (if using), red wine vinegar, paprika, salt, and pepper. Blend until smooth and creamy.
Taste and adjust seasonings as needed. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.
Transfer the sauce to a saucepan and heat over low to medium heat until warmed through.
Serve hot over pasta, grilled meat, vegetables, or as a dip. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 27.8 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1644 mg | 35% | |
*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.
