A roasted red pepper sauce with a touch of heat is easy to make and packed full of flavour. It's a versatile sugar free and gluten free sauce to keep in your fridge.
I've used this sauce on vegetable noodles, in a wrap and as a pizza base. You could use it over some chicken or fish too. Or perhaps add some vegetable stock and have it as a soup!?
How to make roasted red pepper sauce
This is a simple sauce to make. All of the vegetables are roasted, then blended until smooth. That's it!
For the preparation you will need a red pepper, tomatoes, onion, garlic and red chili peppers.
Roast and then when cool enough, remove the skin from the pepper. Place in a blender and puree until smooth.
Add Parmesan cheese and a few tablespoons of cream for a creamier sauce.
I keep the tomato seeds in but if you want a smoother sauce, sieve before placing in a storage jar.
More Low Carb Sauces
Spicy Roasted Red Pepper Sauce
- 1 red pepper deseeded & cut into half
- 4 medium tomatoes cut into halves
- 1 small onion peeled and cut into quarters
- 3 cloves garlic peeled
- 2 red chilis deseeded & cut into half
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- Preheat the oven to 200C/400F
- Place the vegetables in a roasting tin and drizzle with the olive oil
- Roast for 30-40 minutes until the vegetables are tender
- Remove from the oven and allow the vegetables to cool for 5 minutes.
- Remove the skin from the red peppers.
- Place the vegetables in a blender and puree until smooth. Season with the salt and pepper.
- Keep in an air tight jar in the fridge for 4-5 days.
This post may contain affiliate links. Please read my disclosure policy for more information