This is just a fun little sauce I came up with and have developed slowly, experimenting with seasonings and accompanying main dishes each time I make it. I think I’ve finally got it down and am ready to share.

The thing about this sauce is that it’s super simple and its the simplicity that makes it so versatile. I think this sauce is best served on top of a grilled hearty white fish like halibut or sea bass. However, I’ve also thrown it on top of shrimp tacos, used it as a sandwich spread, and have doubled the recipe to create a bisque-like base for seared scallops. I’ve even served it alongside some slow roasted potatoes as a kind of dipping sauce. The possibilities are truly endless once you’ve mastered this recipe.

Roasted Red Pepper Sauce

Prep Time: 45 minutes

Cook Time: 15 minutes

Category: Big Bites, Sides

Servings: 1 cup sauce

A super simple and versatile sauce. A great accompaniment to any style of cuisine!


  • 2 medium red bell peppers
  • 1 large shallot, finely diced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon worcestershire sauce
  • 1/4 cup red wine
  • Salt & Pepper to taste


  • Preheat oven to 400F
  • To roast the bell peppers, lightly coat them in olive oil, set them on parchment paper, and roast in the oven at 400F for 45 minutes.
  • Once the peppers are ready to come out of the oven, place them in a large bowl and cover with cling film. Let them rest for 5 to 10 minutes or until cool enough to handle. The peppers will sweat, making the skins easier to remove.
  • Remove the skins, the stem, and the seeds of the bell pepper.
  • Place the bell pepper meat inside of a food processor and set aside.
  • Lightly coat a small sauce pan with olive oil and preheat to medium-high on the stove top.
  • Sautee the diced shallot, with a good amount of salt, for about 5 minutes, or until they've turned brown and start sticking to the pan.
  • Deglaze the pan by adding the balsamic vinegar, worcestershire sauce, and red wine.
  • Continue to sautee, scrapping the bottom of the pan to release any burnt bits, until almost all the liquid has evaporated (leave about a teaspoon).
  • Place the shallots in the food processor with the red bell pepper.
  • Blend until desired consistency is achieved*.
  • Taste and add additional salt and pepper as needed.
  • Reheat before serving.


Blend less for a chunkier sauce. Blend more for a smoother sauce.

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