Healthy and deeply satisfying, this colorful multi-purpose red bell pepper sauce is especially delicious when used as a dressing, marinade, dip, or as a base for numerous dishes.
Don’t you love a multi-purpose recipe that you can make once and use on just about anything? I know I do!
One of the many reasons I love to use red bell pepper in my dishes is because it has loads of natural flavors for very few calories and it’s packed with nutrition. Apart from red bell pepper being an antioxidant, they have one of the highest nutrient profiles of all vegetables.
Red bell pepper is so versatile in the kitchen-
- you can eat it raw with a delicious red bell pepper dip (double the power!)
- Blanch them and add to sandwiches if you are not a fan of raw vegetables
- The peppers add oomph to salads and taste exceptional whether they are grilled or roasted.
- Cook the peppers or broil in the oven to make delectable soups, stews, marinade, sauce or use as a topping for your favorite pizza.
Speaking of sauces, I’ll be sharing my roasted multi-purpose red bell pepper sauce with you today, and because I love you for supporting and hanging tight with me all this while, I’ll add a kick-ass dressing to take your salads or wraps to food lovers heaven. That.should.be.a.thing! Am I right?
This red bell pepper sauce is quick and easy to put together, and it’s great to have on hand-trust me!
Let’s get into it.
As I mentioned earlier, there are various ways to cook the peppers, but because we love to live on the edge (You know you do, don’t look at me like that), we will be broiling or smoking these bad boys to perfection. Smoking the peppers adds rich flavor and releases all its hidden gems to the tip of your tongue leaving you with a
lip jaw drop 🙂
What can I use this sauce for?
This roasted red bell pepper sauce can be used for chicken, pasta, as a dressing for salads, and a host of other things. It is the best roasted red bell pepper sauce to make from scratch. No harmful additives, you control what you put in the jar.
How to prep the multi-purpose red bell peppers sauce
- Remove any stick-on labels
- Wash the peppers and pat dry with paper or a kitchen towel.
- Cut in half and remove the seeds and membrane. You can also leave it whole and do this when you get to step 7.
- Line the red bell peppers, onion wedges, and whole garlic head( wrapped in foil) on a broiler-safe sheet in a single layer.
- If broiling: turn on the broiler to HI and place the sheet on the highest rack without touching the flame. Use a metal tong to turn as they brown and bubble. *don’t forget your gloves*
- Once the peppers are charred, remove them from the oven or grill and set them aside to cool for 8-10 minutes before peeling off the skin. For an even easier peel, place the peppers in a bowl and cover with cling wrap for 10minutes this will help keep in the moisture.
- Peel off the loose skin of the pepper, and squeeze the roasted garlic out of their skin.
- Place the pepper flesh, garlic, and onion wedges in a blender or food processor. Add thyme, basil, salt, and cayenne. Process to a smooth puree and transfer into a jar or proceed with other dishes.
PS: If you intend to grill the peppers, onion, and garlic on an open flame, leave them whole and skip to step 7.
For the kick-ass red bell pepper dressing, you’ll need
- 10 oz puréed red bell pepper sauce (from above)
- 2 tablespoons soured cream (plain Greek yogurt works just fine)
- 1 tablespoon distilled white vinegar
- ¼ cup vegetable broth (optional. Only use this if you like a runnier consistency)
Combine all three ingredients into a dressing jar and use immediately or store in the refrigerator for up to a week.
- The longer the dressing stays in the fridge, it’ll lose its rich flavor. I’ll advise you to use it up in less than a week.
- Feel free to add some mustard, mayo, blue cheese, herbs, nuts e.t.c experiment to see what you like.
There is no better time to enjoy this nutritious vegetable than in the summer. They are readily available and cheap this time of the year. So, whether you eat red bell pepper raw, toss in a salad, or use it as a base for your favorite dishes, know that it’s never a bad idea to include them in your meals, the possibilities are endless.
Did you make this sauce? Join in the fun! Share it with us on Facebook or Instagram using the hashtag worldlytreat (#worldlytreat). I would love to see what you made. Don’t forget to PIN this recipe for later! Once you try this multi-purpose red bell pepper sauce, you’ll keep coming back to it.
Peace & Love,
Multi-Purpose Red Bell Bepper Sauce
RED BELL PEPPER SAUCE
- 6 Red bell peppers, halved and seeded
- 1 Garlic head, unpeeled, wrapped in a foil
- 2 Large onions, peeled and cut into wedges
- 1 tablespoon Freshly chopped thyme
- ⅓ cup Freshly chopped basil (about a handful)
- 1 teaspoon Salt
- 1 teaspoon Ground cayenne
Chilli pepper is fine, too.
RED BELL PEPPER DRESSING
- 10oz Puréed red bell pepper sauce (from the pepper sauce)
- 2 tablespoons Soured cream (plain Greek yogurt or any vegan yogurt works just fine)
- 1 tablespoon Distilled white vinegar
RED BELL PEPPER SAUCE
- Preheat the broiler to HI setting (some oven have the hi-low functions)Place the pepper, onion wedges, and wrapped garlic in a broiler safe pan on a single layer.
- Place the sheet on the highest rack without touching the flame.
- Broil for 10 minutes turning once or twice with a metal tong until charred and bubbly.
- Remove from the broiler or grill and set aside to cool for 8-10 minutes.
- Peel off the loose skin of the pepper, and squeeze the roasted garlic out of their skin
- Place the pepper flesh, garlic and onion wedges in a blender or food processor. Add thyme, basil, salt, and cayenne. Process to a smooth puree.
RED BELL PEPPER DRESSING
- Combine all three ingredients into a dressing jar and use immediately or store in the refrigerator for up to a week.