red pepper sauce, Pinch of Yum

Roasted Red Pepper Sauce

16 reviews / 4.9 average

Roasted Red Pepper Sauce to the rescue of everything!

Eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. Whatever you’re eating, this sauce will wake it up.

It is 5-ingredient basic, but you wouldn’t know that from the taste.

Fresh garlic, lemon juice, and roasted red peppers build up the flavor base, while the almonds and olive oil make for that silky-meets-textured feel that is reminiscent of magic green sauce. Colorful, zippy, salty, and just the right amount of texture – yeah. This sauce is bomb dot com.

Per the usual – everything goes in:

Red pepper sauce ingredients in a food processor.

And roasted red pepper sauce comes out:

Red pepper sauce blended in a food processor.

Quick brainstorm sesh for things to enjoy this sauce with:

  • Sandwiches.
  • Burgers.
  • Wraps.
  • Pizza.
  • Eggs – like dolloped on a fried egg, mixed into scrambled eggs, you get the idea. Personally my fave.
  • Salads.
  • Grilled chicken.
  • Grilled shrimp.
  • Grilled vegetables. SO GOOD.
  • Mediterranean veg bowls, like so.
  • Mediterranean-ish fries, like so.

Are you feeling this with me right now?

Red pepper sauce in a bowl.

Roasted red pepper sauce! We adore you.

Check Out Our Video For Roasted Red Pepper Sauce:

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red pepper sauce, Pinch of Yum

Roasted Red Pepper Sauce

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups (8 servings – 1/4 cup each) 1x


Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.


  • 1 16-ounce jar roasted red peppers, drained
  • 1/2 cup olive oil
  • 1/2 cup almonds
  • 1 clove garlic
  • 1/2 teaspoon coarse salt (more to taste)
  • juice of one lemon
  • a small bunch of parsley (optional)


  1. Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
  2. Cover everything in your life with this shockingly good sauce. 


VEGAN: No adaptation needed.

GLUTEN FREE: No adaptation needed.


KEEP IN THE FRIDGE: About one week.

  • Category: Sauce
  • Method: Blend
  • Cuisine: Mediterranean-Inspired

Keywords: roasted red pepper sauce, red pepper sauce, mediterranean red pepper sauce

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Dollop This Red Pepper Sauce On:

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red pepper sauce, Pinch of Yum

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One More Thing!

red pepper sauce, Pinch of Yum

This recipe is part of our Sauces That Make Everything Better roundup. Check it out!

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Recipe rating


    1. Pinch of Yum Logo
      Dakota Hurtt

      So good!!! I put this amazing sauce under wilted spinach and a sauteed fillet of Sol. It was just what I was looking for.
      Bonus- my fiance loved it! I never saw him eat vegetables and fish so fast.

      1. Pinch of Yum Logo

        I made the sauce last night with Pepitas instead of almonds. My husband has an allergy to almonds. It was phenomenal. This will definitely become a staple. I made it to go along with your Mediterranean bowl recipe.

  1. Pinch of Yum Logo
    Rebecca B.

    Would pepitas or sunflower seeds be a good substitute for the almonds? We have nut allergies at my house but this sounds too good to skip over!

    1. Pinch of Yum Logo

      I’m also allergic (almonds & walnuts) and would love to find something I could substitute. So many recipes call for almonds!

  2. Pinch of Yum Logo
    Stephanie S.

    This sauce is the bomb, I’ve made this recipe a gazillion times for the Medi-Bowl on this website. I’ve used leftovers on wraps, over chicken, pita chips. It’s ridiculously delicious.

  3. Pinch of Yum Logo

    Do you have any recommendations for a liquid besides the lemon? I’m allergic to citrus unfortunately.

  4. Pinch of Yum Logo

    If I click on P for Pinterest I get your boards and have to search for the recipe I want. This feels like “click .& bait” and I am tired of wasting my time

    1. Pinch of Yum Logo

      If you click at the “P” for Pinterest at the very top of the page, it takes you to the main Pinterest page for pinchofyum.

      If you want to save this particular recipe to your Pinterest, just click on one of the pictures in the recipe, and then it brings up the usual Pinterest page with just that picture & the recipe name, and you can pick what board you want to save the pin to.

    2. Pinch of Yum Logo

      Hi Jay! If you’d like to pin a specific recipe, you can click the banner on the bottom of the first image in the post that says “Click here to Pin this recipe” – this will allow you to Pin the current recipe you’re on!

  5. Pinch of Yum Logo

    Thanks for the recipe! Looks and sounds amazing. Just wondering what the drained weight of the peppers would be? I can’t get roasted canned peppers so was hoping to roast my own 🙂

  6. Pinch of Yum Logo

    Hi I’m wanting to make this sauce to use with homemade gnocchi. Would that work ? And would cashews instead of almonds be ok?

    Thanks and love your recipes

  7. Pinch of Yum Logo

    Hi Lindsay! I’m super excited you created a recipe for this sauce because I was at a wedding recently that served vegan options … they did grilled stuffed red peppers (they were stuffed with some kind of quinoa/veg mix) and topped with a romesco sauce, which seems very similar to this. I’ve been looking to recreate those, and I daresay I’ll use your roasted red pepper sauce. Thanks.

  8. Pinch of Yum Logo
    Nan Williams

    This sauce is an absolute winner. Simple, easy and so versatile. Thank you.

  9. Pinch of Yum Logo

    Never tasted anything like this before. Made it as a dip for focaccia. Did not have almonds but I did have almond flour which seemed to do the thickening nicely. Came together very quickly. Impressive.

    1. Pinch of Yum Logo

      Ooh this is a great idea. I don’t have almonds but I have almond flour and almond butter. How much flour did you use?

  10. Pinch of Yum Logo

    Delicious! I didn’t have roasted peppers in a jar, but has wilted peppers that needed to be used. So I roasted them with onion and some pieces and olive oil in the oven for 25 minutes at 450 degrees. And then I mostly followed the recipe and it turned our great!

  11. Pinch of Yum Logo

    Hi, on the video, you use slivered & peeled almonds, but on recipe, not. Which should I use?


  12. Pinch of Yum Logo
    Carol Mulvey

    I have made this sauce many times. I used a Mediterranean spice mix and put it on fish. Then a side of pasta. Cooked the fish. Then drizzled the sauce on the fish and pasta. Finished it with a crumble of Queso Fresco. I did add about a tablespoon of Siracha. So good!