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This sauce is the bomb, I’ve made this recipe a gazillion times for the Medi-Bowl on this website. I’ve used leftovers on wraps, over chicken, pita chips. It’s ridiculously delicious.
Stephanie S.
Roasted Red Pepper Sauce to the rescue of everything!
Eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. Whatever you’re eating, this sauce will wake it up.
Check Out Our Video For Roasted Red Pepper Sauce
It is 5-ingredient basic, but you wouldn’t know that from the taste.
Fresh garlic, lemon juice, and roasted red peppers build up the flavor base, while the almonds and olive oil make for that silky-meets-textured feel that is reminiscent of magic green sauce. Colorful, zippy, salty, and just the right amount of texture – yeah. This sauce is bomb dot com.
Per the usual – everything goes in:
And roasted red pepper sauce comes out:
Quick brainstorm sesh for things to enjoy this sauce with:
- Sandwiches.
- Burgers.
- Wraps.
- Pizza.
- Eggs – like dolloped on a fried egg, mixed into scrambled eggs, you get the idea. Personally my fave.
- Salads.
- Grilled chicken.
- Grilled shrimp.
- Grilled vegetables. SO GOOD.
- Mediterranean veg bowls, like so.
- Mediterranean-ish fries, like so.
Are you feeling this with me right now?
Roasted red pepper sauce! We adore you.
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Roasted Red Pepper Sauce
- Total Time: 10 minutes
- Yield: 2 cups (8 servings – 1/4 cup each) 1x
Description
Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.
Ingredients
- 1 16-ounce jar roasted red peppers, drained
- 1/2 cup olive oil
- 1/2 cup almonds
- 1 clove garlic
- 1/2 teaspoon coarse salt (more to taste)
- juice of one lemon
- a small bunch of parsley (optional)
Instructions
- Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
- Cover everything in your life with this shockingly good sauce.
Notes
VEGAN: No adaptation needed.
GLUTEN FREE: No adaptation needed.
FREEZABLE: Yes.
KEEP IN THE FRIDGE: About one week.
- Prep Time: 10 minutes
- Category: Sauce
- Method: Blend
- Cuisine: Mediterranean-Inspired
Keywords: roasted red pepper sauce, red pepper sauce, mediterranean red pepper sauce
Dollop This Red Pepper Sauce On:
Mediterranean Quinoa Bowls
Mediterranean Street Cart Fries
Lentil Greek Salad
Sunshine Lentil Bowls
Life-Changing Soft Scrambled Eggs
One More Thing!
This recipe is part of our Sauces That Make Everything Better roundup. Check it out!
Recipe was easy and quick. Talk about flavor explosion. This was more than a pinch of yummy it was wow.
Great sauce, great that’s Gluten free and dairy free.
Can I use anything other than almonds in this recipe?
Tries this recepie in a blender and it came out bitter to my surprise.
After doing a web search of why this might be, it’s because of the olive oil. Moral of the story, don’t blend olive oil.
Have made this many times and my husband who is NOT a sauce guy LOVES it. One tweak I add is 1/8 tsp smoked paprika for a little extra depth without making it overtly smokey like a barbecue sauce.
This was a great sauce. I used my own roasted carmen peppers from my CSA and served the sauce alongside roasted chicken and root vegetables. It was a really great accompaniment and I can think of plenty of other things this would go great on.
Can sliced fresh red bell peppers be used instead of the jar peppers?
We haven’t tried that, but we’d really suggest the jarred peppers here.
Great recipe! So versatile. I added cream to it the next day and made a roasted red pepper bisque. It was Devine!
Pinch of .. OMG!!
Love the simplicity and flavour. I had some sad peppers in the fridge so roasted and peeled them up with some garlic for this sauce.
It was perfect with sautéed onion, cremini mushrooms and zoodles.
Can’t wait try with eggs for breakfast!
Absolutely delicious! I will definitely make this again.
This sauce is so good! I’m always looking for alternatives to tomato based sauces due to kidney issues and this sauce hits every mark! I do roast my own peppers and its amazing! I’ve put it over pasta, used it as pizza sauce (my favorite), dipped veggies into it and used it in a wrap. Thank you so much!
Can I substitute red peppers for green peppers? I have no idea what to do with all of these green peppers… SOS
That’s a great question. The flavor would be quite different, since red peppers are sweeter. You could give it a try, but I think it’d work best with red peppers!
Can i make this by sub oil with aquafaba, to make it fat- free ? I am trying to cut fat and calories
We haven’t tried this out, Jackie! We’d love to hear back if you do!
Unbelievable! My husband won’t have any other sauce except this one. Have to make twice as much and freeze some for when he craves this sauce (which is quite often)
I am so happy I found this recipe! It’s my new favorite! Question, what is the serving size? I can’t seem to find it. Also I am wondering if maybe you can do half oil and half almond milk? I just want it to be a little bit more low in calorie
Hi Stacia! The serving size is about 1/4 cup each. You could use half oil/half almond milk!
Made this recipe
Loved it and will always make on a monthly basis
It is that good
Loved almond addition and great way to use up my fresh red bell pepper after roasting at home which i am sure is a must instead of store bought if you have them at home😋
Very good and versatile as you mention. Using for a penne pasta dish. Wouldn’t change a thing! Use the almonds if possible, as it really makes the sauce!
Fantastic sauce!! I added 1 tablespoon of lite brown sugar to brighten the sweetness and then second time with another batch, added some thai chilies to it for a sweet/spice/savory balance
meant to add, soaked the almonds for an hour for better blending
I love this sauce! The nuttiness from the almonds is divine, balanced with the sweetness of the peppers. I use this on grains and at happy hour with crackers or bread.
Awesome, Denise! So glad you enjoy the sauce!
Made this for the Mediterranean bowls but made more because now I put it on everything! About to put it on a turkey panini. Thanks so much for this awesome recipe!!
So glad you like the sauce, Megan!
Hi, I’m planning on making this sauce sometime over the weekend, it looks delicious! my question is can I use dried parsley instead of fresh? or any other dried herbs to give the same awesome flavour everyone is talking about! thankyou in advance .
Hi Julie! You could use dried parsley, but you could also completely skip the herbs and you’d still have a super flavorful sauce!
“Cover everything in your life with this shockingly good sauce.”
You make me laugh out loud. Thank you.
I´m looking forward to make this recipe! Sounds delish!
As an alternative, I have one question: have you tried cooking the sauce? Could be an option? How´s the flavor? Thanks in advance!
We haven’t tried cooking this sauce, but we think it could work. If you give it a try, we’d love to hear back!
Made this today using our homegrown mini peppers, roasted in our oven. Utterly wonderful. Goes well with a vodka and coke!!
So happy to hear that, Mike!
This sauce is full of flavor and goes with so many things. I roasted my own peppers and then followed this recipe exactly. Will be using it again!
So happy you like the recipe, Eleni!