Creamy Roasted Red Pepper Sauce

One of my favorite culinary transformations is that which happens when you put raw bell peppers under a broiler: they come out charred and soft, their sweetness accented. Because of that, Homemade Roasted Red Peppers are an essential ingredient for me when it comes to developing flavor in sauces (don’t miss my Roasted Red Pepper Pesto). This creamy celebration of roasted red peppers is perfect to use on roasted proteins or vegetables, salads or sandwiches.

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Creamy Roasted Red Pepper Sauce

Renders roughly 1 cup sauce

  • 2 Homemade Roasted Red Peppers

  • 2.5 oz plain cream cheese

  • 1/2 jalapeno

  • 1 small shallot

  • 1/4 tsp paprika

  • Juice of 1/2 lemon

  • Sea salt

  • 1/4 cup Extra Virgin Olive Oil

The first step is making your roasted red peppers, recipe here. Take your cream cheese out and bring to room temperature.

Cut your jalapeno in half. From the half you’re using, remove white core and all seeds. Loosely chop into medium sized pieces. Cut 1 small shallot into similarly sized pieces. In the bowl of your blender, add all ingredients and blend until completely smooth. Adjust seasoning to taste. Serve immediately or keep in an airtight jar in the fridge. This sauce goes great over roasted vegetables, grains, and proteins.