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 Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
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.
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!
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.