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 heavy 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 and will affect the flavor of the sauce! 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 until it has a creamy texture.


See why I love it so much? It’s an easy sauce made with simple ingredients, but just wait until you taste it (seriously).

Don’t have a blender? Just use a food processor instead. It won’t be quite as smooth, but will be close enough.

Step by Step Guide:

For the prep, you’ll need roasted red bell 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 on a baking sheet), 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 high-powered blender, and also add some lemon zest, lemon juice, olive oil, salt, and black 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

You can see that it’s quite a creamy sauce, thanks to those roasted peppers, but without any dairy. 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 cooked pasta like you would a tomato sauce, serve with roasted Spatchcock Chicken or lamb as a dipping sauce, drizzle a little bit on a fancy vegetable pizza, spread on a sandwich, or dollop a spoonful onto your Turkey Burger.

You can also drizzle this creamy roasted red pepper sauce over your favorite grain bowls.

Or, mix it into Homemade Mayonnaise or Aioli for serving with potatoes. It’s one of the most versatile sauces I know of.

Recipe Variations

While this delicious sauce certainly does not need it, you may certainly change up different ingredients here as you’d like.

Parmesan cheese – Add up to 1/2 cup of finely grated parmesan cheese for an extra savory umami flavor.

Nutritional yeast – Add up to 2 tbsp for a nutty flavor.

Sun-dried tomatoes – Blend in up to 1/4 cup to add a deep tomato flavor.

Vinegars – I love the brightness and subtle sweetness of the fresh lemon juice, but you may also substitute red wine vinegar, or your preferred acid.

Heat – Add a pinch of red pepper flakes for a spicy kick.

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 your homemade sauce in the fridge in an airtight container, or tightly covered with plastic wrap, for up to 1 week.

Can you switch up the herbs?

Yes, fresh herbs like 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

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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  • 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


  • 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.


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.


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.

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