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+ servings

Roasted Red Pepper Sauce

Servings: 30 servings
Calories: 19kcal
This sauce can top pizza, vegetables, sweet potatoes, grilled fish ... anything!
Print Recipe


  • blender


  • 3 large red peppers
  • 3 Tbsp olive oil divided
  • 2 cloves garlic
  • 2 medium shallots


  • Halve the peppers and discard seeds and membranes. Place the peppers skin side facing up on a sheet pan lined with foil. Turn on broiler and place sheet pan in on the second shelf, not the top shelf.
  • Watch as the peppers char. They should be blackened, but not completely burned.
  • Remove sheet pan from oven and put peppers in a bowl. Cover bowl tightly with cling wrap and let them steam for 10-15 minutes.
  • While the peppers steam, sauté the chopped onions and shallots in 1 Tbsp olive oil until translucent.
  • Remove peppers from bowl and peel charred bits from peppers. Discard it.
  • Place peppers, onions and shallots in the blender with the other 2 Tbsp olive oil. Blend until velvety smooth.
  • Store in a jar or squirt bottle, refrigerated, for up to a week. This sauce freezes beautifully in ice cube trays.


Calories: 19kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 21mg | Calcium: 2mg | Iron: 1mg