Homemade Roasted Red Pepper Sauce is a flavorful condiment for your favorite pasta or meats. Making it from scratch allows you to change it up to suit your self.
We include instructions to roast your own peppers. We grow peppers and roast them this way. However, this recipe also works well with jarred roasted peppers or you can use frozen roasted peppers too.
Some like hot!
This recipe works as a hot pepper sauce with ghost or Anaheim peppers. You can use milder bell peppers, hatch chilis, jalapeño, Poblanos…whatever peppers you enjoy.
You can mix up pepper types to suit yourself. Just make sure you choose peppers best suited for the meal you are making it for.
Krimson Lees have some heat until they are seeded and cooked, then the heat disappears into an intense, sweet pepper flavor. Delicious! Just right for this roasted pepper sauce. Pasilla peppers would work as well, even sweet bells, but the flavor may be less intense.
Eat peppers! Adding peppers of all sorts into your diet is a great idea. Peppers are packed with nutrients and add interesting flavors to your meal.
More Pepper Recipes:
If you grow your own peppers here are just a few of our many recipes that use them up.
Making Roasted Red Pepper Sauce:
Read our instruction below (and in the recipe card) to roast your own fresh peppers. You can use whatever peppers you enjoy either mild or hot.
Hot pepper Sauce:
You can make this a hot pepper sauce by choosing hot peppers.
Just make sure if you use small hot peppers to increase the number of peppers to about 4 cups. If this is too hot just mix a few spicy peppers into your milder ones.
How to Roast Peppers:
Roasted peppers freeze well. I roast and freeze mine in small batches so I can quickly chop and add them into recipes.
- Cut your peppers down the side lengthwise.
- Seed the peppers and lay them flat on a baking sheet.
- Put them under your broiler on Hi temp for about five minutes.
- When your timer dings, check the peppers, They should be starting to cook, but not yet be blackened. Set the timer for another five minutes.
- Put them into an airtight container, immediately. (I used an 8×8 casserole dish and Saran wrap. Worked great.) The peppers will steam and the skins will loosen after about 10 minutes.
- Then strip off the pepper skins and dice your peppers up.
Making Red Pepper Sauce:
Chop your vegetables and preheat a 12 inch skillet. Add your oil.
Place all the prepared vegetables into the oil in the skillet and sauté until your onions are translucent.
- Blend the vegetables up with sour cream and greek yogurt to give this sauce the richness you desire. Just pulse it until your happy with texture. It should be thick, if you want it looser, or skinnier, adjust the sauce by adding a bit of milk and you could replace the sour cream with all yogurt.
- Finally, pour the blender contents back into your skillet on simmer.
- You can just stir in the parmesan cheese in a bowl and stir it to melting if it is a small size grating and the sauce is still hot.
- Add the parmesan cheese and melt it into the sauce.
- The roasted red pepper sauce is ready to serve.
This recipe makes about a quart of delicious Roasted Red Pepper sauce. Enjoy!
Rich, thick as you like, roasted red pepper sauce. A flavorful condiment for your favorite pasta, meat or Mexican meal.
- 4 large red peppers-roasted (about three 12 oz. jars)
- 4 large garlic cloves (minced)
- 1/2 Cup onion (chopped)
- 1/4 Cup fresh basil (chopped)
- 1 Tablespoon olive oil
- 1/2 Cup sour cream
- 1/2 Cup greek yogurt
- 1/3 Cup parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions for roasting Peppers: (optional)
- Turn oven broiler on high.
- Slice peppers in half and remove seeds. Place peppers (skin side up) on baking sheet.
- Put on middle rack in oven and set the timer to 5 minutes. Check the peppers. If not charred set the timer for another five minutes and check them in three. The skins need to bubble and be charred black in spots.
- Remove peppers from oven and put into an airtight container for about 10 minutes.
- Strip the skin from the peppers. They should remove easily if they are properly charred.
To make the roasted Red Pepper Sauce
- Dice all vegetables together and simmer in skillet until garlic and onion are translucent.
- Blend the pepper mixture with the sour cream and yogurt until smooth.
- Pour back in your skillet. Stir in cheese and let melt on simmer.
- Thicken the sauce by simmering, stirring occasionally until it reaches the consistency you desire.
We offer the instructions for roasting your own peppers as an option. You can certainly buy jarred peppers for this recipe. However, if you grow your own peppers or buy a particular fresh pepper you can use our instruction to roast them.
Hot pepper Sauce:
You can easily make this into a hot pepper sauce with these adjustments:
- Use jarred or fresh roasted HOT peppers. Anaheim, ghost peppers or other hot peppers are good choices.
- If using fresh hot peppers leave the seeds in the hot peppers when cooking to really bring up the heat of this sauce.
- Cook the peppers slightly less to really keep the heat in.
This recipe is very good as is. However, make it your own with seasonings of your choice.
Add your favorite seasonings to bring out the flavors of the peppers as you choose. For example Chipotle or cajun seasonings or hot asian spices.
This will give the sauce a more targeted cuisine flavor for whatever use you have in mind.
Amount Per Serving Calories 125Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 17mgSodium 211mgCarbohydrates 10gFiber 1gSugar 6gProtein 5g