Quick 5-Minute Roasted Red Pepper Sauce

This roasted red pepper sauce is one of those recipes you make once and then keep in your back pocket. It is smoky, a little tangy, and comes together entirely in a blender.

No roasting, no chopping. Just dump, blend, and you have a silky sauce that works on pasta, grilled vegetables, or even as a dip for crusty bread.

Why This Sauce Is a Weeknight MVP

The whole thing is built around jarred roasted red peppers, so there is zero prep work. They bring a deep, sweet-smoky flavor that tastes like you spent way longer on it.

A handful of almonds adds body without any cream, and a splash of sherry vinegar wakes everything up. It is the kind of sauce that feels special but takes less effort than boiling water.

Ingredients

• 1 (12 oz) jar roasted red peppers, drained: use peppers packed in water, not oil, for a cleaner flavor
• 1/4 cup blanched almonds: raw almonds work too, but blanched give a smoother texture
• 1 clove garlic: smashed
• 1 tbsp sherry vinegar: red wine vinegar or lemon juice work in a pinch
• 1/2 tsp smoked paprika: sweet paprika is fine, but the smoky one is worth it
• 1/2 tsp kosher salt
• 1/4 cup extra-virgin olive oil

Variations / Substitutions

• Swap the almonds: toasted walnuts make it nuttier, or use sunflower seeds for a nut-free version.
• Add a little heat: a pinch of cayenne or a small roasted red chili blended in gives a nice kick.
• Use leftover roasted veggies: a piece of roasted eggplant or a roasted carrot blends right in and deepens the sweetness.
• If you like this sauce, you might also try my classic romesco.

How To Make Roasted Red Pepper Sauce

Step 1: Blend the Base Ingredients

In a blender or food processor, combine the drained roasted red peppers, 1/4 cup of almonds, the smashed garlic clove, 1 tablespoon of sherry vinegar, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of salt. Pulse a few times to break everything down, then blend on low until a rough paste forms, about 20 seconds. You want the almonds to start releasing their oils; the mixture will look a little chunky but well combined.

The color turns a deep brick red, and you will catch the smoky aroma right away. Stop and scrape down the sides if needed, then pulse again to catch any stray bits.

Step 2: Stream in the Olive Oil

With the motor running, slowly drizzle in the 1/4 cup of olive oil. Let the blender go for another 30 to 45 seconds, until the sauce is completely smooth and creamy. Taste and add another pinch of salt or a few drops of vinegar if you want it brighter. Scrape into a bowl or jar and serve right away, or chill for later. The sauce thickens slightly as it sits, but it will loosen with a stir.

A Few Things to Keep in Mind

• Use good jarred peppers. Some brands are more smoky or sweet; taste a piece before blending so you know what you are working with.
• If you prefer a thinner sauce, add a tablespoon or two of water or the liquid from the pepper jar while blending.
• This sauce is great at room temperature, so pull it from the fridge 15 minutes before you plan to use it.
• Leftovers stirred into plain yogurt make a quick creamy dressing.

Scale it up or down:

Storing Leftover Sauce

• Refrigerate: Spoon into an airtight container and refrigerate up to 5 days. The top may darken slightly, just stir it.
• Serve Cold: Cold is perfectly fine; it is meant to be used as a condiment straight from the fridge. Bring to room temp for dipping if you like.

What To Serve With Roasted Red Pepper Sauce

Toss it with hot spaghetti and a splash of starchy pasta water for a quick weeknight dinner. Spoon it over grilled chicken thighs or pan-seared fish, where the smoky notes play off the char. It also makes a great dip for warm pita chips or crunchy raw vegetables.

Frequently Asked Questions

Can I use fresh red peppers instead of jarred?

Yes, but you will need to roast and peel them first. Jarred peppers are the shortcut that makes this a 5-minute sauce.

Can I freeze this sauce?

Freeze portions in ice cube trays for up to 3 months, then thaw in the fridge overnight.

What if I only have roasted red peppers packed in oil?

Go ahead and use them. The sauce will be richer, and you may want to reduce the added olive oil by half, then taste and adjust.

Roasted Red Pepper Sauce Recipe

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Calories: 170

Ingredients Method Notes

Ingredients

  

• 1 (12 oz) jar roasted red peppers, drained
• 1/4 cup blanched almonds
• 1 clove garlic, smashed
• 1 tbsp sherry vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 cup extra-virgin olive oil

Method

 

1. In a blender, combine the peppers, almonds, garlic, vinegar, paprika, and salt. Pulse until a rough paste forms.
2. With the motor running, slowly pour in the olive oil and blend until smooth, about 30 seconds. Taste and adjust salt or vinegar. Serve or refrigerate.

Notes

The sauce thickens as it sits; stir in a splash of water if needed. For a deeper flavor, toast the almonds in a dry pan over medium heat for 2 to 3 minutes and let them cool before blending.