Roasted red pepper sauce is delicious on pasta, meat/seafood, vegetables, or as a snack dip. Make this anti inflammatory recipe in only 5 minutes! Dairy free and nut free options in the recipe notes.
- 1/2 cup jarred roasted red peppers (see notes if using fresh peppers)
- 1/4 cup smoked almonds and/or cashews (see notes for nut-free option)
- 1 plum tomato, chopped
- 2 tbsp red wine vinegar
- 1 garlic clove
- Pinch of paprika
- 1/4 tsp crushed red pepper flakes
- 1/3 cup heavy cream (or non dairy unsweetened creamer/milk)
- kosher salt (fine grain), to taste
- black pepper, to taste
- Add all ingredients except cream to a blender or small bowl of food processor. Blend at low power to chop nuts, then increase speed to high and blend to create a creamy puree (coulis).
- Transfer sauce to a small saucepan over low heat and stir in cream. Stir on low heat until warm, smooth, and combined, 2-4 minutes. Serve as desired.
- Refrigerate unused roasted red pepper sauce in an airtight container and use within 5-7 days. For longer storage, freeze in an airtight container for up to 3 months.
Want to watch me make this sauce? Then check out this instagram story!
- If you don’t have jarred peppers, you may use fresh red peppers. Roast 1 large or 2 small red bell peppers, remove skin, slice and remove seeds. Adjust sauce consistency with cream.
- For a nut-free option, substitute 2 tablespoons tahini for the nuts. Alternatively, you can use toasted sunflower or pumpkin seeds.
- Frozen sauce will separate as it thaws, but will recombine as you stir while reheating it. Texture may be slightly different than when it’s freshly made, but it will still taste delicious!
- Category: sauces
- Method: blend
- Cuisine: American
Keywords: roasted red pepper sauce, red pepper coulis, anti inflammatory recipe, veggie pasta sauce