Sauces & Dressings
Tangy Roasted Red Pepper Sauce
A vibrant and tangy sauce made with roasted red peppers, garlic, and a touch of vinegar. Versatile for grilled meats, vegetables, or pasta.
Prep15 min
Cook15 min
Rest / chill0 min
Total30 min
Yield2 cups
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Roast whole red peppers over an open flame or under a broiler, turning to char all sides, about 10-15 minutes.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam 10 minutes.
- Peel skins and remove seeds and stems from peppers, then roughly chop.
- In a blender or food processor, combine chopped peppers, garlic, olive oil, vinegar, smoked paprika, salt, and black pepper.
- Blend until smooth.
- Taste and adjust seasoning if needed.
- Use immediately or store as directed.
A little kitchen know-how
Roast the peppers directly over flame or under the broiler until evenly charred, then peel under running water to remove skins easily.
Storage & leftovers
Refrigerate in an airtight container up to 5 days. Warm gently before serving; do not boil to preserve flavors.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.