Creamy Roasted Red Pepper Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 11/1/19
Creamy Roasted Red Pepper Sauce

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 9 mins
Total: 24 mins
Servings: 8 servings
Nutrition Facts (per serving)
23 Calories
2g Fat
2g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 23
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Protein 0g
Calcium 6mg 0%
*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 roasted red pepper sauce is easy to prepare and full of flavor. Drizzle the sauce over baked or grilled fish or serve it with a quiche. It makes an excellent garnish for a thick cream soup, too.

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Ingredients

  • 1 large bell pepper (red)
  • 1 tablespoon butter
  • 2 to 3 shallots (green onions, with about 1 inch of green, sliced)
  • 1 dash cayenne pepper (ground, or ground chipotle pepper, or to taste)
  • 2 tablespoons whipping cream (heavy)
  • 1 tablespoon tomato paste

Steps to Make It

  1. Roast the red pepper over the open flame of a gas burner or under the broiler, turning frequently to char the skin thoroughly. Immediately put in a paper bag or plastic food storage bag to steam and loosen the skin.

  2. Meanwhile, melt the butter in a saucepan over medium-low heat. Add the green onions to the butter and sauté for 1 minute.

  3. Peel the bell pepper and remove the seeds and membranes. Chop and add to the green onions in the saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.

  4. Add the bell pepper mixture to the blender, along with the ground hot pepper; blend until the mixture is smooth.

  5. Rinse out the saucepan used to cook the pepper mixture.

  6. Strain the red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste.

  7. If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs.

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.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. You'll find many uses for this tasty sauce.