Creamy Red Pepper Sauce Recipe

Grilled Chicken With Red Pepper Puree
Diana Rattray
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 Cups (8 to 12 Servings)
Nutritional Guidelines (per serving)
129 Calories
11g Fat
6g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 Cups (8 to 12 Servings)
Amount per serving
Calories 129
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 94mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Protein 2g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a creamy sauce made with sweet red bell peppers, serve with grilled chicken or pork or fish.


  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced onion
  • 2 large sweet red peppers, seeded and diced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried leaf thyme
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat olive oil in a large saucepan.

  3. Add garlic and onion; sauté until tender.

  4. Add diced red peppers, tomato paste, and thyme.

  5. Cook mixture for 2 minutes, stirring constantly.

  6. Add white wine and bring to a boil. Boil for 1 minute.

  7. Add chicken broth; bring to a boil. Boil until sauce is reduced by almost half.

  8. Add heavy cream; simmer until reduced again by about half.

  9. Remove from heat; pour into blender container. Pureé until smooth.

  10. Season with salt, to taste, and put through a sieve to strain, if desired.

  11. Serve with grilled chicken, fish, or pork.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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