Skip to main content
Epicurious
Bon Appétit

Red Bell Pepper Sauce

By Adel Chagar

1.8

(5)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1 7-ounce jar roasted red peppers
1/2 cup olive oil

Preparation

  1. Puree peppers and their liquid with oil in processor. Transfer puree to heavy small saucepan. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.) Stir over medium heat until warm, about 3 minutes.

TagsSauceDinnerLunchDairy FreeNut FreeGluten FreeVeganVegetarianMake AheadNo-CookFood ProcessorBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.