This delicious red pepper sauce is the kind of recipe that brings warmth and brightness to any dish. Roasted peppers, garlic, and a touch of sweetness come together with just the right amount of heat from fresh chilli resulting in a creamy, velvety sauce that can transform anything it touches. Drizzle it over roasted veggies, pasta, or even a simple grain bowl, and watch as it brings a whole new level of flavour to your meal!
Creamy Roasted Red Pepper Sauce: Smoky, Sweet & Versatile
If you love bold flavours and easy-to-make sauces that can transform a meal, this creamy roasted red pepper sauce is a must-try. It’s packed with smoky, sweet, and tangy notes, making it perfect for everything from pasta to grain bowls.
We’ve been using it in place of sriracha because it adds a touch of sweetness, some zingy freshness and a depth of flavour that shop bought hot sauce just doesn’t have.
Flavour Profile – What Do The Ingredients Do?
This sauce is a beautiful balance of:
- Smoky & Sweet – Roasted red peppers bring natural sweetness, enhanced by a touch of brown sugar and smoky paprika.
- Tangy & Vibrant – A splash of red wine vinegar cuts through the richness, adding brightness.
- Warming Spice – Cumin and chilli add depth and a mild heat, making it rich but not overpowering.
- Savoury & Creamy – Garlic and tomato round out the flavour, while blending creates a luxuriously smooth and creamy texture.
Ways to Use This Pepper Sauce
This sauce is incredibly versatile and works with so many everyday dishes. I served it with some crispy polenta chips but it’s just as good with swede chips, regular potato chips, mashed potato cakes or crispy vegetable fritters!
Here are some more delicious ways to use it. I’m sure you can come up with many more – anywhere you use ketchup, use this!
- Bangers & Burgers with More Oomph : Use it instead of ketchup on sausages, burgers and falafels. (It goes brilliantly with these beetroot falafels!)
- Pasta Perfection – Toss with your favourite pasta and a splash of reserved pasta water for a creamy, smoky sauce.
- Grain Bowl Drizzle – Spoon it over cooked quinoa, couscous, or rice with roasted vegetables and tofu or beans for a nourishing meal.
- Velvety, Creamy Dip – Blend some of it with cooked cannellini beans for a rich dip perfect for breadsticks, crackers and crudités.
- Stuffed Peppers, Aubergines or Courgettes – Use it as a flavourful base before filling and baking stuffed vegetables.
- Sandwich Spread – Spread it on wraps or sandwiches with roasted veg, hummus, or grilled tofu.
- Pizza Sauce Alternative – Swap traditional tomato sauce for a smoky, slightly spicy twist on homemade pizzas.
- Saucy Savouries: Serve it alongside your Sunday roast, weeknight pie or comfort bake.
- Satisfying Soup – Stir some into tomato soup for some extra heat and flavour.
- Marinade or Glaze – Use it to coat tofu, tempeh, or mushrooms before frying, roasting or grilling.
Make It Your Own
This sauce is super easy to customise. Want it spicier? Add more chilli. Need a richer texture? Blend in some soaked cashews. Want to jazz it up a bit? Add some fresh herbs (coriander leaf is good as are parsley and chives)
Storing Fresh Pepper Sauce
Pepper sauce also stores well—keep it in the fridge for up to 5 days or freeze in portions for super easy meal prep.
This creamy roasted red pepper sauce is a simple way to elevate your meals with minimal effort. Whether you drizzle, dip, or stir it in, it’s bound to become a staple in your kitchen!
How will you use it?
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Roasted Red Pepper Sauce
Equipment
- 1 Chopping Board
- 1 Sharp knife
- 1 saucepan with lid
- 1 stirring spoon
- 1 high speed blender, food processor or immersion blender
Ingredients
- 1 tbsp olive oil
- 1 small red onion peeled and chopped
- 1 clove garlic peeled and crushed
- 1 red chilli finely chopped (keep seeds in if you like it hot, remove for a less fiery sauce)
- 2 roasted red peppers from a jar (in water, not oil) Or you can roast your own
- 1 large tomato chopped
- 1/2 tsp cumin seeds
- 1/2 tsp smoked paprika + more to taste
- 3 tbsp red wine vinegar + more to taste
- 1 tbsp brown sugar + more to taste
- 1 tbsp tomato purée
- 1/2 tsp salt + more to taste
Instructions
- Gently heat the oil in a saucepan, add the chopped onions and fry until soft.
- Add the garlic, chilli and cumin and fry for a further minute until aromatic.
- Add the remaining ingredients and bring to a boil, stirring well.
- Reduce the heat and simmer for 10 minutes with the lid on, stirring occasionally.
- Taste and adjust seasoning if necessary.
- Blend until smooth.
- Allow to cool and pour into a clean jar or bottle, seal and refrigerate.
Notes
Nutrition
Made and love this sauce–beautiful! Roasted red peppers are a most flavourful ingredient and under-utilised in vegan cooking, I think. Many thanks for sharing this recipe.