Roasted red pepper sauce

What’s the secret to the perfect roasted red pepper sauce? Stop and think for a moment about what a great roasted red pepper sauce should taste like. Sweet and smoky, with deep, caramelised undertones? I think we can agree on that. Creamy? Definitely. And, heaven forbid, not a hint of those pesky thick skins that resist even the most powerful blenders, right? And what about using jarred, fire-roasted peppers that have been languishing in brine on supermarket shelves for weeks or months until their smoky flavour is all but gone? Nope, not for us. Naturally vegan? Of course! Lastly, is there any reason to dilute those beautiful flavours with tomato sauce or cream? Personally, I don’t think so.

Homemade roasted red pepper sauce (naturally vegan)

The secret to the best roasted red pepper sauce lies in oven-roasting fresh red peppers to caramelised, smoky perfection, carefully peeling away the skins, adding just the right seasoning, and blending to a smooth, creamy finish. Roasted red pepper sauce is a delicious, flavourful addition to lots of Mediterranean and Middle Eastern dishes. It’s perfect as a topping for falafel, kebab, and homemade or store-bought vegan burgers. It also makes a smooth, creamy sauce for pasta, as well as a warm or cold dip for a variety of vegetables and lots of other vegan delicacies. Keep on reading for lots of other delicious serving suggestions!

This roasted red pepper sauce recipe is quicker and easier to make than you would think. You simply roast the red pepper in the oven, on the barbecue or under the grill until the skin is blistered and charred. The loosened skin is easy to peel off, leaving the red pepper tender, sweet and deliciously smoky. Then, you sauté the onion, garlic, and red chilli pepper until soft and lightly browned, and add them to the peppers. Season with salt and pepper and a generous amount of extra virgin olive oil. Blend everything together until you have a rich, smooth, creamy red pepper sauce!

You’ll love this sauce because it’s delicious, fuss-free, and so versatile. And you can make it as mild or spicy as you like. You could even make a large batch and freeze any leftovers to enjoy another time. This recipe requires just 15 minutes of hands-on time to make, so roll up your sleeves and let’s dive in!

How to make roasted red pepper sauce (no cream, no tomatoes)

Ingredients

You’ll find the exact quantities of each ingredient in the recipe card at the bottom of the page. For the best results, use high-quality, fresh ingredients!

Red peppers

You must use red bell peppers for this recipe – yellow or green ones won’t do, I’m afraid. Green peppers have a more bitter, earthy flavour and lack the caramelised sweetness of red peppers. While yellow peppers are sweeter than green, they don’t have the same depth of flavour. Most importantly, both green and yellow peppers would make the sauce a very unattractive colour.

Look for firm, plump red peppers with shiny, smooth skin and no soft patches. You can use any that aren’t up to scratch for other recipes.

Before you go and use roasted peppers from a jar for this recipe, be warned that you’ll be missing out on something really special. Homemade roasted red pepper sauce has a depth of flavour, smoky sweetness, and a level of caramelisation that you will never achieve with jarred peppers.

Olive oil

I recommend using extra virgin olive oil for this recipe. And yes, you will be able to taste the difference! If you don’t have extra virgin, at least use olive oil.

Onion

Yellow onions are best for this recipe. You can use red onions instead if you want, but bear in mind that they are milder and sweeter than yellow onions.

Garlic

Consider the garlic in this recipe optional but recommended. Garlic adds depth of flavour and richness to the sauce. Make sure your garlic is fresh. It should be firm, plump, and white (unless you’re using pink garlic, of course). Avoid cloves that are wizened and yellow and any that have brown patches or are sprouting. If you’re not a fan of garlic, just omit it.

Red chili pepper

I used a small Italian red chili pepper. Use whatever kind you prefer, even flakes, but don’t overdo it because this sauce is not meant to be super hot – a hint of heat is the way to go. You can always add more at the end if you decide you want it hotter for a certain dish.

Salt

I use natural, unrefined sea salt for all my recipes.

Pepper

Use black pepper rather than white, which is too strong, and opt for freshly ground where possible.

Herb Garnish

Fresh coriander, basil or parsley leaves for garnish (optional)

How to make Roasted red pepper sauce

Instructions 

You’ll find step-by-step instructions with photos in the recipe card at the bottom of this page.

• Preheat the oven to 250°C.
• Wash the red peppers, leaving them whole with the stems attached. Place them in an oven dish (you can line it with aluminium foil for easier clean-up). Roast on the second shelf of the oven using the grill function for 45-60 minutes until they collapse and the skins are blistered and blackened. Rotate them every 15-20 minutes to ensure even cooking on all sides. Check them regularly, as ovens can vary greatly. Be careful not to overdo it and char the flesh under the skin! This method of roasting them guarantees caramelised, smoky sweetness. At a pinch, you could roast them on a barbecue, under a grill, or over an open flame.
• While the peppers are roasting, peel the onions and cut them into slices. Peel and trim the garlic, and then cut it in half lengthwise. Put half of the oil in a pan and heat it up. Add the sliced onion, garlic and chili pepper, and gently sauté on medium-low heat for about 10 minutes until softened and lightly browned.
• When the peppers are done, remove them from the oven and cover them with a clean kitchen towel, or place them in a sealed container or a bowl covered with cling film. This traps the steam, making them easier to peel. Once they are cool enough to handle, peel off the blistered skins and discard them along with the core, stem, and seeds. Keep any juice that comes out of the peppers – it’ll come in handy later for thinning the sauce if it’s too thick.
• Place the red pepper fillets, onion, garlic, chili pepper, salt, black pepper, and the remaining oil into a blender or food processor. Blend until smooth and creamy. Taste and adjust the seasoning if necessary. Garnish with coriander, basil, or parsley leaves, and serve.

How to serve roasted red pepper sauce

Your sauce is now ready to serve! Roasted red pepper sauce is ideal for vegan döner kebabs and falafel, together with cool vegan yoghurt sauce, crunchy salad, tomatoes, cucumber, and red onion. You’ll love it on pasta like spaghetti, linguine, fusili or tortiglioni. It’s also great on vegan fast-food burgers as an alternative to ketchup. Slather it on roasted vegetable sandwiches or serve it as a delicious accompaniment for grilled courgettes or grilled aubergines, potato wedges or corn chips. I love it with seitan skewers, vegan involtini, polpette di melanzane (Italian eggplant “meat”balls”), and nut roasts. It also goes really well with roasted aubergine slices! Get creative, and let me know how you serve it in the comments below!

How to store roasted red pepper sauce 

You can store your red pepper sauce in an airtight container in the fridge where it will keep for 3 – 4 days.

Can you freeze roasted red pepper sauce? 

Yes, roasted red pepper sauce is very suitable for freezing. It’s a good idea to freeze the sauce in portions using a silicone mould or similar individual containers and then transfer the frozen portions to a ziplock bag. That way, you’ll be able to take out the amount you need without having to defrost the whole batch. The sauce will keep well in the freezer for three or four months.

How to reheat 

Place the sauce in a pan and heat it gently on low until it’s warmed through. Cover the pan with a lid to retain moisture and prevent the sauce from drying out. You might still need to add a tablespoon or two of water.

If reheating from frozen, allow the sauce to thaw completely at room temperature before reheating.

I’m sure you’ll love this recipe for roasted red pepper sauce! If you try it and like it, I’d love to hear about it! Let me know in the comments below, or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook @vegan_hot_stuff – I love seeing your re-creations!

Frequently asked questions

Can you make roasted red pepper sauce ahead of time?

Yes, absolutely! You can make the sauce from start to finish and store it in the fridge until you need it. As an experiment, I kept it in an airtight container in the fridge for three full days, and it was as good as it was when it was freshly made.

Can I use jarred roasted red peppers instead of fresh?

Freshly roasted red peppers have a rich, smoky sweetness with deep caramelised notes, which make the sauce taste more vibrant and flavourful. Jarred roasted peppers, while convenient, are preserved in brine or vinegar, which can give them a slightly tangy flavour and muted sweetness. This adversely affects the taste of your sauce, making it less robust, creamy, and smoky.

Can I make this roasted red pepper sauce without a blender?

Yes, you can make this sauce without a blender, though it won’t be as smooth and creamy. To help achieve a fairly smooth texture, finely chop the onion and mince the garlic before sautéing. The roasted red peppers are very tender and will mash down easily with a fork or a potato masher. Alternatively, you could use a mortar and pestle.

How can I make the sauce thicker or thinner?

This sauce is naturally quite thick. If you need to thicken it further, simply place it in a pan and simmer gently, uncovered, until it reaches the desired consistency. To thin it down, use the juice from the peppers (recommended) or add a little water.

Can I use other types of peppers?

Other types of peppers aren’t as fleshy as bell peppers, so you’d end up with less pulp, resulting in a smaller yield and a disproportionate ratio of peppers to onions. Additionally, red bell peppers are sweeter than other varieties, so using different peppers would alter the flavour of the sauce.

How can I make the sauce spicier?

If you want to make the sauce spicier – for a vegan döner kebab or other Middle Eastern dishes that use a hotter red pepper sauce – you can add extra chili flakes, chili oil, or hot paprika.

Is this sauce gluten-free?

Yes, this recipe is gluten-free.

Can I roast the peppers on the stovetop or grill instead of in the oven?

While I much prefer the method of oven-roasting them, you can roast the peppers on the stovetop or grill instead of in the oven. On the stovetop, place the peppers directly over a gas flame, turning them frequently until the skins are charred and blistered all over. For the grill, place the peppers over medium-high heat and rotate until evenly charred. Both methods will give the peppers a smoky flavour, though they may cook faster than in the oven, so be careful not to burn the flesh underneath. Be sure to cover them afterwards to trap the steam, making the skins easier to peel.

I hope you enjoy this recipe for homemade roasted red pepper sauce! If you do, it would be great if you could give it a star rating and leave a comment below! It helps other readers find my content and posts and ultimately makes my blog more successful! Thanks so much for your support! Deborah xx

Before you go, maybe you’d like to take a look at some other great vegan sauce recipes…

Would you like to receive my recipes as soon as I publish them? Subscribe below!