Go Back
–+ servings
bowl of red pepper sauce with basil beside it.
Print Recipe Pin
5 from 20 votes

Red Pepper Sauce and Dip (5 Minutes)

Get a bit of zip, texture, gorgeous color and a ton of flavor in this versatile roasted red pepper sauce or dip. It takes just 5 minutes, a few ingredients and a food processor or blender to make the magic happen.
Total Time5 minutes
Course: Condiments, Sauces
Cuisine: American, Gluten Free, vegan
Servings (change as needed): 8 (1/4 cup per serving)
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 12 ounces roasted red peppers from a jar, drained (Note 1) about 1 1/2 peppers
  • 1/2 cup roasted almonds
  • 1/4 cup olive oil
  • 2 teaspoon chopped garlic (about 2 cloves)
  • 1 green onion
  • 5-7 fresh basil leaves
  • zest of 1 lemon
  • 1 teaspoon kosher salt (or less if using salted almonds)
  • 1/4 teaspoon ground pepper
US Measures - Metric

Instructions

  • MAKE RED PEPPER SAUCE: Place all ingredients in food processor or blender. Process until almost smooth. (Note 2 for adjusting texture)
    Taste and adjust seasonings e.g., lemon juice, salt, more basil, etc. Note 3 for variations. Serve as a dip, filling, topping, sauce for pasta, etc. (See ). Serve at room temperature.

Notes

  1. Peppers:
    • Taste the jarred peppers to see how vinegary they are. That way you will know to add more or less lemon zest. 
    • How many peppers in a jar? This can vary as per the size of the peppers, but generally, in a 16 oz jar, there are two large peppers. In a 12 oz jar, about 1 1/2 peppers (approximately 1 1/2 cups). 
  2. Texture options: Leave out the almonds for a smooth creamy texture. The sauce will be thinner without nuts. If your homemade sauce is too thick for your liking, thin it out with tablespoon or two of water.
  3. Variations:
    • Try some different seasonings such as smoked paprika, za’atar or chili powder.
    • Adjust the heat level by adding spicy heat with red pepper flakes, hot sauce or sriracha. Start with 1/4 tsp and add more to taste.
    • Instead of almonds, try pecans or skinned hazelnuts
    • Add extra creamy texture with a little bit of heavy cream
    • Substitute the basil with other fresh herbs like fresh parsley or cilantro.
  4. To Store:
    • Leftover red peppers in the jar will last 1-2 months in the fridge once opened. Fresh roasted red peppers can be stored in oil in a sealed container or ziploc for 2 weeks. 
    • Roasted red pepper sauce can be refrigerated in an airtight container for up to a week or frozen for 2-3 months.
 
Nutrition values are estimates based on 1/4 cup of red pepper sauce per serving.
Calories: 121kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 1mg