Roasted Red Pepper Sauce

To make roasted red pepper sauce from scratch, start by roasting 2 large red capsicums and a head of garlic in the oven at 200°C for 20-25 minutes until charred. Once cooled, peel the skin off the peppers, remove the seeds, and squeeze the roasted garlic from its skin. Blend the peppers and garlic with lemon juice, paprika, thyme, vegetable oil, and salt until smooth. Adjust seasoning to taste, and your sauce is ready!

Yes, roasted red pepper sauce is suitable for vegan diets as it contains no animal products. The ingredients are all plant-based, making it a great option for those following a vegan lifestyle. You can enjoy it with pasta, as a dip, or drizzled over grilled vegetables.

If you want to make roasted red pepper sauce but don't have red chilies, you can substitute them with a pinch of red pepper flakes for heat or omit them entirely for a milder flavor. You could also use a dash of hot sauce or a different type of chili pepper, depending on your spice preference.

To store roasted red pepper sauce, transfer it to a clean jar and seal it tightly. It can be kept in the refrigerator for up to a week. If you want to store it for longer, consider freezing the sauce in ice cube trays and then transferring the frozen cubes to a freezer bag for up to three months.

Roasted red pepper sauce is incredibly versatile and pairs well with a variety of dishes. You can use it as a sauce for grilled meats, a topping for pasta, or a dip for fresh vegetables and bread. It also complements dishes like risotto, pizza, and even as a spread on sandwiches.