Roasted red pepper sauce

Roasted red pepper sauce
I typically serve this roasted 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.
This recipe for roasted red pepper sauce is based on one sent to Kitchen Geekery by Nancy Granada.
Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4


  • 175 g 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 smoked paprika
  • ¼ sea salt
  • ¼ fresh ground black pepper


  • 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.
  • 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.
  • 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.
  • 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.
  • Serve hot, and as an accompaniment to seafood, chicken or turkey.


Is roasted red pepper sauce spicy?

No, the amount of paprika in this red pepper sauce doesn’t impart too much heat.

Red bell peppers have three times the amount of vitamin C contained in the green varieties.