Spicy Roasted Red Pepper Sauce

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.

Recipe Tips

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

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Tomato Mascarpone Sauce

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Spicy Roasted Red Pepper Sauce

Angela Coleby

This rich and creamy roasted red pepper sauce is loaded with amazing flavors from red peppers, buttery roasted garlic cloves, Parmesan cheese and fresh basil.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Sauces

Cuisine Vegetarian

Servings 8 servings

Calories 57 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Instructions

 

• 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.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1servingCalories: 57kcalCarbohydrates: 6gProtein: 1gFat: 4gFiber: 1g

The information shown is an estimate provided by an online nutrition calculator.

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