This Roasted Red Pepper Sauce will quickly become one of those that you look for reasons to make. Trust me when I say that you'll find plenty of reasons. The sauce is creamy in texture with a slight vinegar flavor, pairing perfectly with fish and seafood dishes and sautéed spinach. I love serving it with mashed potatoes and Sous Vide Cooked Pan-Seared Chilean Sea Bass. I also poured it over pasta with blackened shrimp, which was fantastic.
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Why You'll Love This Recipe
The flavor in this sauce is so good that you'll want to lick the plate. I'm not even kidding. The vinegary, roasted red peppery, garlicky flavors and creamy textures are perfect with light fish, seafood, and pasta, especially with Amazing Mashed Potatoes. Plus, it's super easy to make, especially if you have a cooking blender.
Ingredients
Vegetables: You'll need a jar of Roasted Red Peppers, Fresh Roma Tomatoes, and Shallots.
Liquids: All you'll need is some Red Wine Vinegar and Heavy Cream.
Herbs and Spices: Grab a little Fresh Minced Garlic, Smoked Paprika, Kosher Salt, And Ground Black Pepper.
Extras: You'll need some Cornstarch to thicken the sauce.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
In this recipe for roasted red pepper sauce, I wanted it to be creamy, vinegary, bright in color, and pair well with the flavor of garlic. I made the recipe specifically to recreate one of my favorite dishes from Biaggi's Italian Restaurant.
The sauce is extremely easy to make while still looking and tasting like a true fine dining experience.
First, using a fine mesh strainer, pour the oil and juice out of the jar of roasted red peppers, then add the peppers to a food processor.
Next, quarter four Roma tomatoes and slice a small shallot, placing both in the food processor.
Add minced garlic, red wine vinegar, salt, pepper, and paprika to the tomatoes and peppers. Blend all the ingredients in the food processor until everything is well mixed and becomes soupy.
Place the dish in the fridge until about 30 minutes before ready to serve.
At that point, pour the sauce in a small saucepan over medium heat, bringing it to a boil. Once it's boiling, slowly add the cream, constantly stirring to combine.
Return to a boil, immediately remove from heat, whisk in cornstarch, and let the sauce thicken.
Expert Tips
- If you have a cooking blender, follow all the same instructions except for the stove top instructions. Those can also be done in the blender.
- If you plan on roasting your own red bell peppers, be sure to peel them afterward, and you may need to add a little olive oil to your sauce.
- This sauce pairs perfectly with just about all seafood and pasta dishes.
Recipe FAQs
Red pepper sauce is made of roasted red bell peppers, tomatoes, and vinegar with a combination of herbs and spices. Cream and cornstarch can also be added for a thicker, more creamy sauce.
Your roasted red pepper sauce could be bitter due to the peppers used. However, this can be counteracted by adding sugar to the recipe.
Roasted red pepper sauce can be thickened by adding cornstarch to the recipe or making a slurry of water and cornstarch and adding it after the sauce has been cooked.
To make red pepper sauce less sweet, add more acidic elements such as vinegar and tomatoes. This can cut the sweetness and create a more savory red pepper sauce.
More Recipes You'll Love
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📖 Recipe
Roasted Red Pepper Sauce
Ingredients
- 16 Oz Jar Roasted Red Peppers, drained
- 4 Roma Tomatoes, quartered
- ½ Cup Red Wine Vinegar
- 1 tablespoon Minced Garlic
- 1 Small Shallot, sliced
- 1 teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 ¼ Cup Heavy Cream
- 2 teaspoon Cornstarch
Instructions
- In the container of a food processor, blend all ingredients together, except the cream and cornstarch.
- Place the blended sauce in the fridge until about 30 minutes before ready to serve.
- Pour the sauce into a medium saucepan and bring to a boil then begin to slowly add the cream constantly stirring.
- Return to a boil then remove from heat.
- Add the cornstarch and whisk until fully dissolved. Allow sauce to thicken and serve when ready.
Notes
- If you have a cooking blender, follow all the same instructions except for the stove top instructions. Those can also be done in the blender.
- If you plan on roasting your own red bell peppers, be sure to peel them afterward, and you may need to add a little olive oil to your sauce.
- This sauce pairs perfectly with just about all seafood and pasta dishes.
Alyson says
Flavors are great! We want to make the sea bass dish again. However, my sauce did not quite come together, the cream and red pepper purée didn’t meld completely (almost like it was separated) and it was still too runny. I’m a total novice at sauces, so I’m guessing I did not let it boil for long enough to let some of the liquid burn off or let the cornstarch thicken it? It was sitting on the stove on “warm” for about 15-20 minutes while we prepared the rest of the sea bass dish. If you have any ideas for correcting the mistake, that would be great! Looking forward to perfecting this dish.
Jeremy Klae says
Hi Alyson! Thank you so much for trying the recipe and for reaching out to me. The sauce is a runny sauce, not thick by any means. However, it shouldn't have separated. I am actually planning on adding another set of directions to the recipe as I have began using my cooking blender to make this sauce. If you have a cooking blender that may be easier to complete the entire recipe in the blender and then just add the cream and cornstarch at the very end right before serving. This way you can keep the sauce on "keep Warm in the blender".