Roasted Red Pepper Sauce

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This delicious gluten-free, dairy-free, Whole 30 compliant Roasted Red Pepper Sauce will add a tasty zip to any dish!

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce
Whether you want to add some zing to a plate of earthy vegetables or kick the flavor level up a notch on some succulent baked chicken, look no further — this is the perfect sauce for the job! We enjoyed it with our Sautéed Vegetable Medley. Mmmm.

This idea came about while we were sitting around eating breakfast on a cold January morning. We were talking about goals we wanted to accomplish for the new year, and among them were making more sauces and eating more vegetables. When we thought about those two ideas for a moment, voila — Roasted Red Pepper Sauce!

The powerful flavors from the roasted pepper and paprika add the characteristic pizazz that accompanies the sauce. Paprika really enhances the natural flavors of vegetables such as bell peppers, squash, broccoli, or potatoes, and meats like chicken, lamb, or shellfish. These flavors also pair very well with dishes that use cumin, garlic powder, and cinnamon!

Roasted Red Pepper Sauce

Mix things up for your taste buds and try this sauce on a dish that’s part of your regular routine. You might be pleasantly surprised by the results! If you don’t use all the sauce at once, don’t worry! It keeps well in the fridge to use on leftovers or future meals.

Pro Tip: Make sure to completely enclose the foil tent to make it easier to separate the skin from the rest of the pepper. Additionally, remove the skin from the peppers in as big of sections as possible. The smaller the bits you peel off, the longer it will take!

Are you doing Whole 30 right now? Check out the rest of our Whole 30 recipes!

 

 

Print Recipe
Roasted Red Pepper Sauce
This delicious gluten-free, dairy-free, Whole 30 compliant Roasted Red Pepper Sauce will add a tasty zip to any dish! Please note: All the ingredients below are easy to find gluten- and dairy-free, but not all brands are safe. So be sure to always check the ingredients.
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat oven to 450 degrees Fahrenheit.
  2. Rinse bell peppers, then cut in half lengthwise. Remove stems and seeds.
  3. Cover baking sheet with parchment paper. Place peppers on the sheet with the open side facing down.
  4. Drizzle 1 tsp. olive oil over the peppers. Bake for 20 minutes.
  5. Remove the peppers from the oven and place them on a sheet of foil. Bring the corners of the foil together and fold to make a tent. Let sit for 10 minutes.
  6. Mince the onion and garlic.
  7. Heat 2 Tbsp. olive oil in a skillet over medium heat. Sauté the onion and garlic for 1 to 2 minutes, until fragrant. Stir frequently.
  8. Open the foil tent and remove skin from peppers.
  9. Add all ingredients to a blender. Make sure to shake the coconut milk can before opening, so the separated contents mix together and make it creamier.
  10. Blend until smooth. Enjoy!

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