Roasted red pepper sauce

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Refrigeration time: 15 minutes
  • Total time: 20 minutes


  • 175g/6oz jar of roasted red peppers, chopped
  • ¼ cup dry white wine
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. fennel seed
  • Juice of ½ lemon
  • ¼ tsp. of smoked paprika
  • ¼ tsp. sea salt
  • ¼ tsp. fresh ground black pepper
Roasted red pepper sauce

This recipe for roasted red pepper sauce is based on one sent to Kitchen Geekery by Nancy Granada.

I typically serve this red pepper sauce with seafood, especially white fish such as; cod, halibut, or haddock – but it should work equally well with chicken and turkey.

You can experiment with the ingredients a little too, swapping the fennel seed and paprika for some basil, and adding a tablespoon of balsamic vinegar instead of the extra virgin olive oil would also make a delicious sauce - with a more italian flavour.


  1. Heat a stainless steel sauté pan over medium low heat, then add the fennel seeds and toast quickly. Taking care to keep the pan moving constantly to avoid burning the fragile seeds.
  2. Remove the pan from heat and add the peppers, then return to a medium heat and add the wine, and paprika. You can now season this with a little salt and pepper. You should continue to cook over medium heat for a couple of minutes.
  3. Pour mixture into a blender, add the lemon juice and blend to a smooth puree. As the mixture is hot, make sure the lid is on very firmly - I usually cover it with a kitchen towel/cloth too..
  4. With the blender on puree, slowly drizzle in the extra virgin olive oil until the sauce turns an orange red in colour and thickens slightly.
  5. Serve hot, and as an accompaniment to seafood, chicken or turkey.
Red bell peppers have three times the amount of vitamin C contained in the green varieties.

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