Roasted Red Pepper Sauce



Serving size

1/4 cup
75 minutes

This recipe can easily be multiplied, and leftovers are good. The red peppers can be roasted in advance and chilled until needed.

Roasted Red Pepper Sauce


2 large (2-1/4 per pound, approx 3-3/4 inch long, 3 inch dia.) Red bell peppers
2 tsp.. Capers
1/8 tsp. Salt
1 tsp.. Smoked paprika
1 tsp.. Worcestershire sauce


Place the peppers in the oven, either directly on the rack or on a piece of aluminum foil. Set the oven to 325F and turn it on.

Roast the red peppers, turning 3-4 times to blacken all sides, for about 60 minutes.

Place the roasted peppers in a paper bag and fold over the top. Allow the peppers to cool for about 20 minutes or until cool enough to handle.

Peel away and discard the blackened skin, the stem, and the seeds.

Place the peppers in a mini-chopper or blender.

Add the capers, salt, paprika, and Worcestershire sauce and blend until smooth. Serve over the grilled meat of your choice.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This roasted red pepper sauce is an interpretation of one that is served all over Spain. Red peppers are ubiquitous and are served roasted with just a touch of extra virgin olive oil and salt. They’re served alongside shrimp, cooked into paella, or as an appetizer with the fabulous thinly-sliced jamon iberico. The sweet flavor is a perfect accompaniment to any meal.

"A little bad taste is like a nice dash of paprika."

Dorothy Parker