Table of Contents
This roasted red pepper sauce is one of my secret weapons. It tastes out-of-this-world amazing and is easy to make. It is versatile and keeps very well in the refrigerator or freezer. I usually make a double batch and freeze some for future use.
The ingredients
What makes this roasted red pepper sauce unique is two magic ingredients:
- White miso paste: not a traditional Mediterranean staple, but rather Asian. Miso is fermented soy beans. It adds a delicate umami quality to this sauce and no one will ever guess its presence. It also provides saltiness – no other salt is added. This recipe uses white miso; it’s the mildest kind and is fermented the shortest amount of time.
- Aleppo pepper: definitely a Middle Eastern spice, Aleppo pepper has a unique fruity flavor and provides a slow-building heat. Definitely worth buying if you don’t already have some in your spice cabinet. Read this Bon Appetit article for more information: https://www.bonappetit.com/story/what-is-aleppo-pepper. The best alternative to Aleppo pepper: mix four parts sweet paprika to one part cayenne.
Other than that, you will need:
- Bell peppers: I prefer roasting my own bell peppers as they taste fresher and have no preservatives. But in a pinch you can use a jar of roasted bell peppers and drain it.
- Tahini: also known as sesame paste or sesame butter. My favorite is Joyva brand, Soom is also really good.
- Extra virgin olive oil: I always recommend my favorite all-purpose Sicilian oil: Partanna
- Garlic
- Red wine vinegar
How to make roasted red pepper sauce
There are 2 steps to the process, that you can make on separate days.
- Roasting the bell peppers. For detailed instructions on how to roast peppers, here is an excellent guide: https://toriavey.com/how-to/roasted-bell-peppers/ . This takes about 45 minutes in the oven, then at least 15 minutes cool down time, then a few minutes to peel and seed the peppers.
- Blending the sauce in a blender or a food processor.
That’s it!
How to use roasted red pepper sauce
This sauce is magic because it’s so versatile. It is great with any kind of grilled or roasted fish, poultry, vegetables, pasta, grains, as a dip and even as a salad dressing! If you find it too thick to pour on your salad, just dilute it with a bit of water and vinegar.
Other amazing sauce recipes:
Roasted red pepper sauce
This roasted red pepper sauce is out of this world and worthy of a Michelin starred restaurant. Yet easy to make and loaded with nutrients.
Servings: 12
Equipment
Ingredients
- 2 ea red bell peppers (or 3/4 cup jarred roasted red bell peppers)
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1 tbsp tahini
- 1 tbsp white miso paste
- 1.5 tbsp red wine vinegar
- 1 tsp Aleppo pepper
- 1/4 cup water
Instructions
- Place bell peppers on a baking sheet and roast at 400F for 45 minutes, turning them regularly with tongs so they brown evenly.
- Place in a bowl and cover. Let cool for at least 15 minutes or until cool enough to handle.
- Remove the skin and seeds and place the flesh in the cup of your blender.
- Add all other ingredients. Blend until smooth.
- Serve immediately or refrigerate up to 3 days or freeze for future use.
Nutrition
Nutrition Facts
Roasted red pepper sauce
Amount per Serving
Calories
57
% Daily Value*
Total Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
57
mg
2
%
Total Carbohydrate
2
g
1
%
Dietary Fiber
1
g
4
%
Total Sugars
1
g
1
%
Includes Added Sugar
0
g
Protein
1
g
2
%
Vitamin A
672
IU
13
%
Vitamin C
25
mg
30
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
Potassium
56
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Made the sauce and it was what took a good meal to a fantastic meal. It was the hit of the dish. Will definitely do this again. I simplified things since I had jarred red peppers on hand and used it.
Thank you Joe! Glad you liked it. It’s one of my go-to sauces I keep in my freezer at all times. Always a hit.