Roasted red pepper sauce has to be one of the most versatile sauces. It's amazing with steak, chicken, fish, and shrimp. And also makes a delicious pasta sauce, pizza sauce, or sandwich spread!
The flavour is fantastic with hints of honey, thyme, and balsamic vinegar - all of which compliment red pepper perfectly. It also has sautéed red onion, garlic, olive oil, salt & pepper.
When buying honey I make a point to buy some that is made by Canadian bees. From wildflowers if possible. We need to support our little bee friends now more than ever. The gorgeous honey pictured below is natural, Canadian wildflower honey. Can you see the difference in the colour? It tastes sooo good too.
The only things you need to worry about cooking in this recipe are the onion and garlic. Once that's done, all you need to do is toss all of the ingredients into your blender and puree away! So easy.
How will you enjoy yours? I recommend trying my steak bites with roasted red pepper sauce... or tossing it into a fresh pasta.... or dipping some succulent shrimp in it. The possibilities are endless. Needless to say, this is a great sauce to have in your repertoire.Print
This roasted red pepper sauce is fantastic with hints of honey, thyme, and balsamic vinegar. Amazing with steak, chicken & seafood, or as a pasta or pizza sauce!
¼ cup (13 g) red onion, diced
1 clove garlic, sliced (see note)
1 teaspoon olive oil
8 ounces (227 g) roasted red peppers from a jar (drained, pat dry, seeded, chopped)
¼ cup (59 ml) olive oil
1 tablespoon fresh thyme, minced
1 teaspoon balsamic vinegar
1 teaspoon honey
¼ teaspoon salt (or more, to taste)
¼ teaspoon pepper
Heat 1 tsp olive oil in a small pan. Sauté onion until it softens and just begins to become translucent. For the last minute add in the garlic.
Put all recipe ingredients into a blender and purée.
Serve room temperature or warmed.
If your jar of roasted red peppers also contains garlic you don't need to add more.
Keywords: roasted red pepper sauce, pasta sauce, steak sauce