Roasted red pepper sauce

Roasted red pepper sauce

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(9 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken

Nutrition and extra info

  • Vegetarian


  • kcal62
  • fat4g
  • saturates1g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.03g
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  • 2 red peppers
  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small garlic clove, crushed
  • 1 small shallot, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 85ml vegetable stock
  • ½ tsp sugar, to taste (optional)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag – this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.

  2. Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.

  3. Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn’t need any sugar – but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

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Comments, questions and tips

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Laura Winters's picture
Laura Winters
24th Oct, 2018
Just made this and very pleased! This is so simple and so , so tasty. A couple of amendments - I used chicken stock as I didnt have veg and I added a touch more garlic to suit my taste. Also, I found the sugar wasnt needed. I have been looking for a low calorie sauce that tasted great that I can make easily, and have found it! My only grumble is that I find it hard to believe it feeds 4 people. I roasted 3 red peppers with the idea that I will portion it up and freeze for quick chicken/ veggie/pasta dinners on other nights, or have as a humous alternative for snacks. I have split the mixture into two small tubs and , yes, they are decent sizes , but to serve 4 would be a stretch I think, especially with only the 2 peppers as stated. In saying that this is a great sauce to have in your arsenal I am really pleased with it. Might try with some chilli next time.
Dave Webster's picture
Dave Webster
25th Sep, 2018
I made this for the first time today, to use up two red peppers which were slightly past their best. I followed the recipe exactly, seasoning with a pinch of sea salt and a "crack of black" pepper. I just tasted to check the seasoning and it is delicious. I have decanted and stored in the fridge for now but will eat with chicken and pasta later this week. A really nice recipe which I would highly recommend. I even enjoyed the slightly messy business of peeling the charred peppers!
7th Jan, 2018
For such a simple list of ingredients this is very tasty. Made no additions and found it to be beautiful, fed two adults and a baby xx
28th Apr, 2016
Added a roasted red chilli and left out the vegetable stock (was a good consistency without)
26th Sep, 2012
Didn't find this had much flavour at all. And even adding several fresh tomatoes there was barely enough for 2 people - certainly not 4.
6th Oct, 2009
Very salty, watch out when using vegetable stock as that usually contains a lot of salt and that is what stumped me - you could make this without the veg stock
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