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This creamy roasted red pepper sauce is easy to make and ready in under 5 minutes! We’re using jarred roasted red peppers to keep it simple and delicious.

Update: This recipe was originally published in 2017 and has been republished with all new photos.

Roasted Red Pepper Sauce is a versatile sauce made from a handful of ingredients. I featured this sauce in my recipe for Sautéed Chicken in Creamy Red Pepper Sauce and immediately knew it needed a standalone place on the website. It’s currently a favorite way to elevate a dish! This sauce is delicious tossed in pasta, as a sandwich spread, and drizzled over grilled chicken or steak. It’s the perfect sauce to serve with fried eggs or roasted potatoes too.

Let’s talk about what’s most special about this red pepper sauce recipe. The simple ingredients we’re using are pantry staples. We’re not roasting our own peppers. Instead I’m going to show you how to make this creamy red pepper sauce with jarred roasted red peppers. It’s such a time saver (you know I’m a huge fan of making cooking easier) but we still get the big flavor we want. I think that’s the best part. The second best part? Every ingredient just goes right into your high-powered blender or food processor. VOILA! Your sauce is finished! The first time you make it you’ll be giddy with how fast it is. I’m confident you can handle this, friends.

Craving more homemade sauces? They’re so fast and taste even better than what you’ll find in the grocery store. Making your own sauce is usually worth the very little effort required! My Pistachio Lemon Pesto is dairy free and loaded with fresh herbs. 3-Ingredient Honey Mustard Sauce is the perfect dipping sauce for chicken or fries. Comeback Sauce is the perfect way to make burgers more exciting.

Roasted Red Pepper Sauce Ingredients

  • Jarred roasted red peppers: This is the key ingredient in our sauce. The brand I buy most often is Mezzetta but there are other great options too. The Mezzetta brand includes basic ingredients like peppers, water, sea salt, and citric salt. That’s it! Plus starting with jarred is so much faster than roasting whole peppers yourself. Be sure to drain the peppers our sauce isn’t too thin.
  • Extra virgin olive oil: We blend the peppers with a little oil to achieve the creamy texture we want.
  • Minced garlic: You can mince your own fresh garlic or use a jarred variety.
  • Basil leaves: Fresh basil adds some brightness to the flavor of the sauce and balances out the roasted red peppers.
  • Seasonings: Onion powder and salt are the only seasonings we need to finish this sauce.

How to Make Roasted Red Pepper Sauce

Add everything to a blender or food processor. Blend until completely smooth. Now you have a delicious sauce you can enjoy so many ways!

Can you freeze roasted red pepper sauce?

This creamy sauce freezes, thaws, and reheats beautifully. You can store it in the freezer in a freezer-safe container for up to 2 months. Make a double batch so you have extra!

How to Store Roasted Red Pepper Sauce

Want to save this homemade red pepper sauce for later use? Store in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before using in case there is a little bit of separation.

How to Serve Roasted Red Pepper Sauce

4.75 from 4 votes

5-Minute Creamy Roasted Red Pepper Sauce

By Christina
This creamy roasted red pepper sauce is easy to make and ready in under 5 minutes! We're using jarred roasted red peppers to keep it simple and delicious.
Prep: 5 minutes
Total: 5 minutes
Servings: 16 (2 tbsp) servings


  • 16 ounces jarred roasted red peppers, drained
  • ¼ cup olive oil, extra virgin
  • 1 teaspoon garlic, minced
  • 8 fresh basil leaves
  • ½ teaspoon onion powder
  • ½ teaspoon salt
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  • Add everything to a blender. Blend until completely smooth.


This recipe makes two cups of sauce. 
For nutrition information I’m assuming you’re using the sauce to drizzle over something so I’ve estimated 2 tbsp as a serving size. If you want to use more sauce (for instance, over zoodles or pasta) you may want to use more but it’s easy to calculate the nutrition information. Ex. 1/2 cup of this sauce would be 8 tbsp or 4 of the estimated servings so just take the nutrition information for 1 serving and multiply it by 4.


Serving: 2tbsp, Calories: 35kcal, Carbohydrates: 1g, Fat: 3g, Sodium: 460mg, Potassium: 41mg, Vitamin A: 160IU, Vitamin C: 13.2mg, Calcium: 12mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Dawn R Hogue says:

    I think you left the chicken stock for this sauce off the ingredients list.

    1. Christina says:

      Thank you! There’s actually no stock in this recipe. I do have 1/2 cup (I believe) of stock in the skillet chicken version just so there’s plenty of sauce for all the chicken. 😉

  2. Rachael says:

    This recipe is so good! As someone who really doesn’t like tomato sauce, this is a great alternative. I didn’t have basil so I swapped in spinach, and it worked just fine. I also like foods that have a little kick to them, so I squeezed half a lemon and it satisfied that savory craving. Great job!!

  3. Emily says:

    Love this sauce. I made it for the chicken version, but it would nice to have some on hand. How long would you say it stays good in the fridge? Or would it separate if made ahead?

  4. KeEvans says:

    Delish! Easy! Served with pork tenderloin. Paper would taste good with this sauce on it.

    1. Christina says:

      LOL this made me laugh! Pork sounds like it worked better than paper but always happy to hear paper would work too! Thanks so much!!

  5. Jeni Pittard says:

    This sauce is perfection! Super quick and easy, full of flavor. I’m on an elimination diet (no dairy, gluten, fun, etc.) and it’s such a relief to know I can search here for reliably flavorful recipes!

    1. Christina says:

      Thrilled you enjoyed this, Jeni! Thank you!!