This recipe for 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. I love serving it with mashed potatoes and pan seared chilean sea bass. I've also poured it over pasta with blackened shrimp and it was fantastic.
How to make Roasted Red Pepper Sauce
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 specific to somewhat 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 as well.
Lastly, 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 sauce pan over medium heat bringing to a boil. Once its boiling slowly add the cream constantly stirring to combine.
Return to a boil, immediately remove from heat, whisk in cornstarch and allow the sauce to thicken.
There you have it, a beautiful, colorful, creamy roasted red pepper sauce ready to serve!
📖 Recipe
Recipe for 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.
Nutrition
In Conclusion
There are many ways to use this recipe for roasted red pepper sauce but I highly recommend pairing with fish, seafood, and garlic mashed potatoes. You certainly won't be disappointed.
I'd love to hear how you used the sauce so let me know in the comments!
I hope you love this recipe as much as I do and as usual...
Happy Cooking!
-Jeremy
Leave a Reply