Do you have some extra red bell peppers and don't know what to make with them? Throw them in the oven or a grill and make this beautiful, out-of-this-world, full-of-flavor and goodness red pepper sauce. It is WOW! It contains no added sugar or ingredients that you cannot pronounce.
Roasted red bell pepper sauce, with its vibrant color and sweet flavor, is a versatile condiment, and this version is a blend of the well-known by many Ajvar in the Balkans and an Italian-inspired roasted pepper cream sauce. Its variations and versatility cater to diverse cuisines. My recipe delves into everything you need to know about making, serving, and enjoying this luscious red bell pepper sauce with walnuts. Delicious!!
Jump to:
- Why does roasted red bell pepper sauce work?
- Ingredients needed for red bell pepper sauce
- How to make roasted red pepper sauce
- How to roast red bell peppers
- Variations and Substitutions
- Serving Suggestions
- Top ways to serve roasted red bell pepper sauce
- Expert Tips
- Recipe FAQs
- Looking for other recipes?
- What to pair roasted pepper sauce with
- Roasted Red Bell Pepper Sauce
Why does roasted red bell pepper sauce work?
This sauce starts with roasted red bell peppers, which develop a rich, caramelized sweetness. When combined with super healthy ingredients like garlic, extra virgin olive oil, walnuts, fresh basil, and seasonings, it transforms into a velvety, nutrient-packed condiment.
Ingredients needed for red bell pepper sauce
- Tomatoes – any tomatoes you have in hand will work for this recipe. The bottom line is that you will want to avoid watery tomato types.
- Red Bell Pepper - grilled or barbequed will also be great.
- Onions - I have used red onion and shallots for extra taste.
- Garlic – You can use fresh or roasted garlic.
- Walnuts - oh, do not skip the nuts in this recipe unless you are allergic.
- Basil – only use fresh for the best results.
- Cayenne Pepper – Don’t worry this sauce isn’t spicy, it is only slightly piquant.
- Olive Oil – Only use a good EVOO (extra virgin olive oil).
- Salt - always use good quality salt such as Celtic or kosher salt.
- Black pepper
- Turmeric - This adds extra goodness to this recipe.
See the recipe card below for all the exact quantities.
How to make roasted red pepper sauce
Here are the step-by-step pictures
This pepper sauce is an easy one to put together, especially since you can just throw a few ingredients (the ones you see in picture 1 below) whenever using the oven to make something else and have this sauce ready in a jiffy too.
- Step 1: Place the tomatoes, onion wedges, garlic, and peppers on a tray.
- Step 2: Place the tray in the oven for 20-30 minutes.
- Step 3: Once baked, peel the skin of the peppers and remove the core.
- Step 4: Place all the ingredients in a blender.
- Step 5: Give all a whizz until the pepper sauce gets the desired consistency.
- Step 6: Dish out the sauce and serve as you wish. See some options below in the serving suggestions section.
- Step 7: The extra pepper sauce can be jarred for later.
- Step 8: Cover with olive oil and refrigerate for up to 4 days.
Hint: If you have any spare red bell pepper sauce, refrigerate as suggested, and do not forget to top up with some olive oil until fully covered. Also don't forget that the olive oil changes aspect and consistency when refrigerated.
How to roast red bell peppers
There are multiple methods to roast peppers:
- Oven Method:
- Place halved peppers, cut side down, on a lined baking sheet.
- Roast at 500°F until the skins are charred and the flesh is soft.
- Steam in a covered bowl or paper bag, then peel off the skin.
- Broiler Method:
- Broil peppers close to the heat source, turning frequently, until evenly charred.
- Stovetop Method:
- Roast whole peppers directly over a gas flame or in a grill pan for a smoky flavor.
- BBQ Roasting Method
- Leave them whole - no need to remove the seeds or stem at this stage.
- Heat your barbecue to medium-high heat. A hotter grill will char the skins effectively without overcooking the flesh.
- Place the peppers directly on the grill grates.
- Turn them frequently using tongs, ensuring all sides are evenly charred. The skin should become blackened and blistered, while the flesh softens inside. This process takes approximately 10-15 minutes.
- Once roasted, transfer the peppers to a heatproof bowl.
- Cover the bowl tightly with plastic wrap, aluminum foil, or a plate. Let the peppers sit for about 10 minutes to allow the steam to loosen the skin.
Each method enhances the peppers' natural sweetness and provides a unique base for this pepper sauce
Variations and Substitutions
There are a few other ingredients you could add to this wonderful roasted pepper dip for extra flavor and depth.
- Add vinegar for a little tangy edge, which is particularly good when served with/over chips.
- Add apple - chop a fresh green or red apple and blend.
- Deluxe - add avocado for extra goodness and creaminess.
- Spicy - add some extra red chili flakes or even fresh green chili for extra spice and an exquisite flavor.
- Add fresh herbs - add coriander, dill, or any herb you may like, depending on what you wish to have it with.
- Add cheese—some feta or cream cheese will work really well. If you are using feta cheese, for instance, pay attention to the salt. Some Greek yogurt will also work.
- Make it nut-free - Substitute the walnuts with sunflower, pumpkin seeds, or tahini.
- Leave the tomatoes out if any allergies and substitute those with more peppers.
See this pizza sauce on my website too, another great and quick sauce to make.
Serving Suggestions
This red bell pepper sauce goes well with any pasta recipe like this cauliflower bake or this easy prawn and chorizo pasta. This simple-to-make red pepper sauce with tomatoes and walnuts is versatile. It makes that perfect healthy sauce either poured over or used as a dip for roasted vegetables, homemade chips, or some crusty baked potato. You can easily use this sauce for a healthy. Add some to a nice delicious tomato soup or this vegetable and feta couscous
Top ways to serve roasted red bell pepper sauce
- Pasta: Toss with spaghetti, ravioli, or zoodles for a quick meal.
- Dip: Serve with pita chips, veggies, crusty bread, or with crusty baked potato
- Spread: Use as a sandwich or burger base or add to homemade burgers.
- Pizza: Swap it for tomato sauce on your favorite pizza crust - homemade pizza
- Proteins: Drizzle over grilled chicken, like these chicken kebabs fish, or tofu.
- Vegetables: Enhance roasted veggies or baked potatoes.
Expert Tips
Tips for the perfect roasted red pepper sauce.
Adjust Seasonings: Taste and tweak salt, acidity, and heat levels.
Blend Gradually: Achieve the right or desired texture by blending in short bursts. I personally like mine a little coarse, especially the walnuts.
Rest Overnight: Flavors are a lot better when you refrigerate the sauce/dip for a day.
Recipe FAQs
Yes! Jarred peppers will work well for convenience, although roasting them freshly delivers far superior flavors.
You will need to store it in an airtight container, preferably a jar with a lid, and refrigerate it for up to 5 days.
You can freeze this sauce for up to 1 month, but prepare to see a more watery version when it defrosts.
Well, it is not, it is different, but it relates to romesco sauce.
The common elements are the roasted red bell pepper, garlic, nuts (walnuts in my recipe, compared to almonds or hazelnuts in traditional Romesco), olive oil, and spices.
The cayenne pepper adds a bit of spice, aligning with Romesco's occasional use of dried peppers or paprika.
The differences are that Romesco typically includes vinegar for tanginess and bread for thickness. I have added turmeric and basil, which are not traditional in Romesco sauce.
Looking for other recipes?
Try these recipes where pepper can be used, fresh or roasted.
What to pair roasted pepper sauce with
These are my favorite dishes to serve with roasted red bell pepper sauce:
Roasted Red Bell Pepper Sauce
Equipment
- 1 blender
- 1 knife
- 1 oven tray
- 1 chopping board
- 1 glass bowl
Ingredients
- 3 medium red bell peppers
- 15 medium cherry tomatoes
- 2 small red onions
- 2 small shallots Jersey type or Pesandor type (pink long)
- 3 small garlic cloves
- 1 handful walnuts
- 10 sprigs fresh basil
- ⅛ teaspoon cayenne pepper
- 1 tablespoon olive oil
- ½ teaspoon turmeric
- ¼ teaspoon Celtic Salt
- ⅛ teaspoon Black pepper
Instructions
- Preheat oven to 200℃/400℉, gather all the ingredients needed and prepare (peel, wash, chop) whatever ingredients need preparation.
- Place the washed peppers, tomatoes, peeled garlic, and chopped onions. You may trizzle a tablespoon of olive oil, add a pinch of salt, and some freshly ground black pepper.
- Roast those for 30 minutes until tomatoes and onions shrivel, and bell pepper chars slightly. To remove the skins of the peppers, remove them from the oven tray and put in a ceramic bowl, cover and let them cool for 10-15 minutes before peeling the skin.
- Once cool, remove the skin, seeds, and the core and place in the blender with all the other ingredients.
- Blend the pepper sauce to the desired consistency. You may also very well toss everything in a jug and use an immersion blender if you prefer.
- Dish out the sauce or use however you intend to use it and if you have any leftover, jarr it and cover with olive oil just like in step 7 and 8 in the pictures above. Refrigerate and use later.
Nicole says
This roasted red bell pepper sauce was so delicious! Absolutely loved these flavors.
Swathi says
Roased red bell pepper sauce is delicious I have tried perfect and goes well with anything.
Criss says
I tried the roasted red bell pepper sauce, and it’s so rich and versatile—perfect for pasta, chicken, or veggies!
Liz Berg says
This was delicious drizzled over roasted vegetables! Makes them company worthy!!!
Ramona says
yumm. Thank you Liz xo
Melanie says
Absolutely gorgeous! I made ths exact quantity but boy, I will trebble it next time as tis will last a week in the fridge easily. I will even consider canning. Thanks for this recipe Ramona xo