Roasted Red Pepper Sauce

A polenta chip is sticking out of a small bowl of red pepper sauce. A plate of polenta fries can be seen in the background.

A rich, smoky, and flavourful roasted red pepper sauce made with jarred roasted red peppers, garlic, tomato and chilli. Perfect for pasta, grain bowls, sandwiches, or as a dip. Naturally vegan, gluten-free, and easy to make!

Course Sauces

Cuisine Mexican

Diet Gluten Free, Vegan

Keyword hot sauce, pepper ketchup, pepper sauce

Prep Time 10

Cook Time 10

Servings servings approximately

Calories 19kcal

Author Chris Mosler | Thinly Spread

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

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition