Roasted red pepper sauce

Roasted red pepper sauce

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:

Basil Pesto

Mint chimichurri sauce

Romesco sauce

Sun-dried tomato pesto

Classic French vinaigrette

Tomatillo salsa

Roasted red pepper sauce
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5 from 1 vote

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.
Prep Time10 mins
Cook Time45 mins
Resting time15 mins
Total Time1 hr 10 mins
Course: Sauce / Dip / Dressing
Cuisine: Mediterranean
Diet: Vegan
Keyword: bell pepper, garlic, olive oil, tahini
Servings: 12
Author: Veronique Eichler

Ingredients

Instructions

  • Place bell peppers on a baking sheet and roast at 400F for 45 minutes, turning them regularly with tongs so they brown evenly.
    Roasted red pepper sauce
  • Place in a bowl and cover. Let cool for at least 15 minutes or until cool enough to handle.
    Roasted red pepper sauce
  • Remove the skin and seeds and place the flesh in the cup of your blender.
  • Add all other ingredients. Blend until smooth.
    Roasted red pepper sauce
  • 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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