Spicy Red Pepper Sauce
Elevate your meals with this bold and flavorful Spicy Red Pepper Sauce, a versatile condiment that’s as easy to make as it is delicious. Roasted red bell peppers take center stage, bringing a smoky sweetness to the sauce, while garlic, onion, and a perfect blend of spices—like smoked paprika, cayenne, and crushed red pepper flakes—deliver just the right amount of heat. Simmered with a touch of tomato paste and vegetable stock, this sauce boasts a silky, rich texture that’s perfect for pasta, grilled meats, roasted vegetables, or as a zesty dipping sauce. The addition of fresh lemon juice brightens the flavors, and a garnish of parsley adds a fresh, herbaceous finish. Ready in just 40 minutes, this homemade spicy red pepper sauce is the perfect way to spice up your favorite dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 whole red bell peppers
- 2 tablespoons olive oil
- 3 whole garlic cloves
- 1 medium onion
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 0.5 cup vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the prepared baking sheet.
Roast the peppers in the oven for 15-20 minutes, or until the skin is charred and blistered. Remove from the oven and transfer to a bowl. Cover with plastic wrap or a plate and let them steam for 10 minutes.
While the peppers are cooling, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Peel and chop the garlic, and dice the onion. Add them to the skillet and sauté for 5 minutes until softened and fragrant.
Peel the charred skin off the roasted peppers and discard it. Roughly chop the peppers and add them to the skillet.
Stir in the crushed red pepper flakes, smoked paprika, cayenne pepper, and tomato paste. Cook for 2 minutes to toast the spices.
Pour in the vegetable stock, and season with salt and black pepper. Simmer for 5 minutes, stirring occasionally.
Remove the skillet from heat and let the mixture cool slightly. Transfer to a blender or food processor and puree until smooth. Be cautious of steam when blending hot liquids.
Stir in the lemon juice and adjust seasoning if needed. If the sauce is too thick, add a little more vegetable stock to reach your desired consistency.
Serve warm as a sauce for pasta, grilled meats, vegetables, or as a dipping sauce. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1699 mg | 36% | |
*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.
