This fantastically easy Roasted Red Pepper Sauce takes 5 minutes to make, and adds instant flavor to a ton of foods. I drizzle it on Crispy Smashed Potatoes, spoon it onto Spice Rubbed Chicken, toss it with pasta and vegetables, and more. It’s made without cream, and is friendly to all styles of eating (Whole30 compliant, paleo, gluten-free, etc).

Roasted Red Pepper Sauce - in Short Glass Jar with Crispy Smashed Potatoes, Shallots, and Garlic in Background on Wooden Cutting Board

Much like the Basil Vinaigrette I shared last week, this is a sauce that can go on sooooooooo many things. It’s basically flavor sauce.

Drizzle it on chicken, fish, vegetables, and so on, and boom! Flavor.

This is another recipe that I came to love during my Whole30, and I really have to thank the Whole30 for forcing me to rediscover the awesomeness of blender sauces. Because of the restrictions of the program, you’re forced to get creative with simple and flavorful recipes, and having this sauce on hand was key to many satisfying dinners.

Tips for Best Results

Brand matters – Because we will be using purchased roasted red peppers in a jar for this recipe, quality really matters! I have done side-by-side taste tests comparing various brands and it’s INCREDIBLE what a difference there is in flavor. My favorite brand is Divina (I have no affiliation with them).

Use the freshest ingredients possible – The other ingredients here, like the fresh basil, fresh garlic, lemon and so on, should be of peak freshness. Flavor deteriorates as these ingredients age, so try to use the freshest stuff possible.

Red Pepper Sauce - in Glass Jar With Garlic Cloves, Shallots, Lemon, And Metal Spoon On A Wooden Cutting Board

As far as the preparation goes, it’s quite simple, and goes as follows:

Put stuff in a blender, and blend.

Done.

See why I love it so much? And just wait until you taste it (seriously).

Step by Step Guide:

For the prep, you’ll need roasted red peppers, shallot, garlic, capers, and basil:

Divina Roasted Red Peppers, Minced Shallots, Minced Garlic, Trader Joe's Capers, And Fresh Basil On An OXO Cutting Board

Quick note on the peppers: make sure to use a good quality jarred roasted red pepper. I’ve seen brands where it’s a bunch of pepper scraps crammed into a jar, and in my taste tests, it wasn’t as good.

I usually use Divina brand, which I get from Whole Foods. The peppers are huge (about 3 to a jar), have those charred fire roasted bits, and are really delicious.

You may also roast your own peppers, but I’ve done it before numerous times via numerous methods (stovetop, grilling, broiling in the oven), and it’s a lot of work. The flavor isn’t better than a good quality jarred option, in my opinion.

Moving on: throw those ingredients into a blender, and also add some lemon zest, lemon juice, olive oil, salt, and pepper:

Roasted Red Peppers, Fresh Basil Leaves, Chopped Shallot, Minced Garlic, Lemon Zest, Capers, Salt, And Pepper In A Blendtec Wildside Jar

Blend on high for about 30-60 seconds, until completely smooth:

Blended Roasted Red Pepper Sauce In Blendtec Wildside Jar

The sauce can now be stored in the refrigerator for one week, ready to be drizzled on whatever you’d like.

I LOVE this sauce on those Crispy Smashed Potatoes I posted the other day:

Roasted Red Pepper Sauce Drizzled On Crispy Smashed Baby Potatoes for Whole30 Recipe

I also dunk roasted broccoli florets into this sauce, serve it with Crispy Spice Rubbed Chicken Thighs, or even plain Slow Cooker Chicken Breast when I’m in a pinch.

More Ways to Serve It

Drizzle on fish like Grilled Salmon, toss with pasta, serve with roasted Spatchcock Chicken or lamb, drizzle a little bit on a fancy vegetable pizza, spread on a sandwich, or dollop a spoonful onto your Turkey Burger.

You can also mix it into Homemade Mayonnaise or Aioli for serving with potatoes. It’s extremely versatile.

FAQ and Tips

Can you freeze roasted red pepper sauce?

Yes, for up to 2 months in an airtight container. You may also choose to freeze the sauce in an ice cube tray, then you can quickly add a few cubes for sauces and such.

How long does roasted red pepper sauce keep?

Store in the fridge in an airtight container for up to 1 week.

Can you switch up the herbs?

Yes, parsley or oregano would both be great in place of the basil.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Red Pepper Sauce - in Glass Jar With Garlic Cloves, Shallots, Lemon, And Metal Spoon On A Wooden Cutting Board

Roasted Red Pepper Sauce

Servings: 8
Prep Time: 5 mins
Total Time: 5 mins
This easy Roasted Red Pepper Sauce takes 5 minutes to make, and you can put it on almost everything to add instant flavor. It's friendly to all styles of eating (Whole30 compliant, paleo, gluten-free, etc).
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Ingredients

  • 16 ounce jar roasted red peppers drained
  • 1/4 cup extra virgin olive oil
  • 2 tbsp minced shallot
  • 2 cloves garlic minced
  • 2 tbsp packed chopped fresh basil (10 leaves)
  • 1 tbsp capers drained
  • Zest of 1 lemon
  • Juice of 1/2 lemon (3/4 oz, liquid measurement)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions 

  • Place all ingredients into a blender jar.
  • Blend for 30-60 seconds on high speed, until completely smooth.
  • Serve and enjoy! 
  • Store any leftovers in the fridge for 1 week, or freeze for 1 month.

Notes

My favorite brand of roasted red peppers is Divina, which I buy at Whole Foods.
This recipe is adapted from the Whole30 Cookbook.
Storing leftovers: Keep in the fridge in an airtight container for up to 1 week.
Freezing: Store in an airtight container for up to 2 months. Freeze the sauce in an ice cube tray to use small bits at a time.
Herb substitutions: Try fresh oregano or parsley in places of the basil, if desired.

Nutrition

Calories: 82kcal, Carbohydrates: 6g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 173mg, Fiber: 1g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish
Cuisine: American
Author: Joanne Ozug

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