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"Ubiquity" Roasted Red Pepper Sauce

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This balanced vegan roasted red pepper sauce is my go-to sauce. Easy to make, a wonderful blend of different flavors, and ubiquitous in its application across foods.

bottled roasted tight shot of red pepper sauce with basil

Roasted Red Pepper Sauce Ingredients

  • Red Bell Peppers
  • Rice Vinegar
  • Olive Oil
  • Paprika
  • Garlic Cloves
  • Kosher Salt
  • Black Pepper
  • Adobo Sauce (from canned chipotles)
  • Honey
  • Red Onions
  • Dijon Mustard
  • Basil Leaves

How To Make Red Pepper Sauce

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in a paper bag for 10 minutes. Peel, de-seed, and coarsely chop bell peppers.
Place all ingredients into a blender jar. Blend for 30-60 seconds at high speed, until completely smooth. Serve immediately or store in the fridge for 1 week

Cooking Considerations and Tips

Part of my Sunday meal prep ritual is to make up 2-3 sauces for the week or longer. This roasted red pepper sauce, like the other sauces in my repertoire, is the perfect solution.

The sauce is as addictive than Canes chicken tenders sauce, and much better for you.

The beauty of the sauce is that it really is the connector that brings all the ingredients of a recipe together.

jar of roasted red pepper sauce with basil and garlic on a cutting board #redpepper #sauce www.foodfidelity.com

Roasted Red Pepper Sauce Flavor Profile

The addictive flavor is created by balancing the many different components while also allowing the red pepper to be the foundation. Once you taste you will experience the smokey and earthy paprika, the mellow heat from the chipotle laced adobo sauce, the pungency and tanginess from the mustard and vinegar and the sweet from the hint of honey. They all play a role but as the conductor It's up to the chef to get them all into harmony.

MOOD MUSIC

Typically, there is one particular song I draw from when I'm cooking, but for this recipe I was inspired by Roy Ayer's entire "Ubiquity" Album. It has something for every mood and is just such a groovy, inspirational and uplifting work. It's one of my road trip go to's and takes me back to the days when albums had 6-8 strong songs with no fillers aka songs you skip.

Roasted Red Pepper Sauce Compatible Foods

I recently made hasselback sweet potatoes and topped them with the red pepper sauce. It made for a perfect combination.  See below for a list of other foods the sauce works well with:

  • Any meat, poultry, or seafood
  • Pasta
  • Vegetables (celery, cauliflower, eggplant, tomatoes, etc.)
  • Bread, crackers, pita chips, biscuits
  • Grits
  • Cheeses (feta, blue)
  • Lunch/Dinner Bowls
  • Eggs

overhead shot of bottled roasted red pepper sauce with basil

Roasted Red Pepper Sauce Tips & Tricks:

  • You can use jarred roasted red peppers, but make sure you drain them first.
  • If you prefer to use as a dip, then use pulse blender settings until desired consistency is reached
  • Sherry or red vinegar make decent substitutes for rice vinegar. They are less sharp than most vinegars which is what you want in this recipe to keep the sauce balanced.
  • Store in refrigerator up to a week and freeze up to a month

Other Sauce Recipes

Chipotle BBQ Sauce

Tequila Hot Pepper Sauce

Jerk BBQ Sauce

Jerk Marinade

Zhug Sauce

Green Onion Vinaigrette

Haitian Pikliz Hot Sauce

bottled roasted red pepper sauce with pan in the background

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If you make this roasted red pepper sauce please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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jar of roasted red pepper sauce with basil and garlic on a cutting board #redpepper #sauce www.foodfidelity.com

Roasted Red Pepper Sauce

This easy Roasted Red Pepper Sauce takes about 5 minutes to make. It is my "put on anything" go to condiment and compatible with pretty much all diets including vegan and gluten free.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Sauce
Cuisine: American
Servings: 2 cups
Calories: 335kcal
Author: Marwin Brown

Ingredients

  • 2 large red bell peppers or jar of roasted red peppers, drained
  • 1 tablespoon rice vinegar
  • ¼ cup olive oil
  • 2 teaspoons paprika
  • 2 garlic cloves minced
  • ½ teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon Adobo Sauce (from canned chipotles)
  • 1 teaspoon honey
  • ¼ cup red onion chopped
  • ½ tablespoon Dijon mustard
  • 2 basil leaves chopped

Instructions

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers
  • Place all ingredients into a blender jar.
  • Blend for 30-60 seconds on high speed, until completely smooth.
  • Serve immediately or store in the fridge for 1 week

Notes

  • Jarred roasted red peppers can be substituted for fresh red peppers. If using jarred they come already roasted so can be immediately placed in blender with all the other ingredients.
  • If you prefer to use as a dip, then use pulse blender settings until desired consistency is reached
  • Sherry or red vinegar make decent substitutes for rice vinegar. They are less sharp than most vinegars which is what you want in this recipe to keep the sauce balanced.
  • Store in refrigerator up to a week and freeze up to a month

Nutrition

Calories: 335kcal | Carbohydrates: 17g | Protein: 2g | Fat: 30g | Saturated Fat: 4g | Sodium: 2176mg | Potassium: 377mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4761IU | Vitamin C: 155mg | Calcium: 43mg | Iron: 2mg
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Recipe Rating




michael

Thursday 12th of August 2021

How long will this keep in fridge

Marwin Brown

Friday 13th of August 2021

Great question. It will keep in the fridge 5-6 days.

Janine

Saturday 8th of August 2020

This is so good! I used it tossed with salad greens, stirred in kasha varnishkes, on scrambled eggs, spread on toast with egg salad. My husband makes fun, but I don't care. It's magic. Thanks, Marwin!

Marwin Brown

Sunday 9th of August 2020

You’re welcome! I’m glad you all liked the sauce. I love it on eggs too lol

Jamie Wilson

Wednesday 7th of November 2018

Sounds delicious! One question: What size jar on the roasted peppers?

moopbrown

Wednesday 7th of November 2018

Thanks Jamie! I typically use a 12oz jar which is about 2 whole peppers