Roasted Red Pepper Sauce is a delicious way to bring out the flavor of peppers with a versatile sauce. This recipe can be tweaked to use any pepper you like, one variety at a time or mix and match. We like to use Red Italian Sweet Peppers or Paprika Peppers for this sauce. It is very interesting to us to bring out the true flavor of just one particular pepper.

Roasted Red Pepper Sauce is naturally gluten free.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Roasted Red Pepper Sauce:

Ingredients For Roasted Red Pepper Sauce

• 8 roasted red sweet peppers.
• 3/4 cup Almonds
• 4 cloves Garlic
• Salt to taste
• Juice of one Lemon
• 1/2 cup oil

Roast the Peppers

We begin this recipe by roasting our peppers on the grill. We want to get the skins blackened on all sides so they will peel. With the lid closed, our grill gets up to around 400 degrees and that’s when they really start to roast quickly.

Steam the Peppers

As they get done place them in a pan with a lid to steam. This will help to further loosen the skins while they cool enough to handle.

Remove Skins, Stems and Seeds

When the peppers are cool we need to remove the stems, seeds and peels. You don’t have to worry about keeping these whole because they are just going in the food processor. Just get as many of the seeds and peels off the peppers as you can.

Peppers and Garlic In Food Processor

With that work done we are ready to start assembling our sauce. We’ll put the peppers in a food processor along with the garlic. A nice variation for this recipe is to roast the garlic beforehand. Roasted garlic has a different flavor that will change the end result in a good way.

Add Lemon, Salt and Nuts

Now we can go ahead and add all our other ingredients except the oil. We squeeze in the juice of a lemon and some salt. You’ll have an opportunity to adjust the salt later so 1 teaspoon is probably enough at this point. We also need to add the nuts. here is another place where you can play with the flavor profile. We like the almonds with the Sweet Italian Red Peppers but we have also used different nuts with different peppers, such as cashews with Paprika peppers. Process this until you have a smooth sauce.

Emulsify the Oil

Then we are going to emulsify some oil into our sauce for a smooth, creamy finish. This process is what makes the oil and water molecules stick to each other rather than separating. With the food processor on, pour the oil in slowly and you will see the consistency of the sauce change. Now you can taste for salt and spin it a little to incorporate any more you add.

Cooking the Sauce

We usually will cook this for an hour on a low burner to marry and enrich the flavors. Put a little oil in a pan over low heat and pour the sauce in. Stir this occasionally while cooking it for an hour. Alternatively you can cook this less or not at all. There is something to be said for the fresher flavor when this sauce is uncooked, especially if the garlic has been roasted before adding it.

Roasted Red Pepper Sauce is great served with stuffed peppers. Here is one idea:

• Chorizo Stuffed Poblano Chiles

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