Red Pepper Sauce

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Use this spicy red pepper sauce with almost any dish! Made with a variety of peppers, onion, and garlic and blended until smooth and creamy. Perfect to use over chicken, seafood, pasta, veggies, and as a dip. Gluten-free, dairy-free, vegan, and Whole30.

Course Side Dish

Cuisine American

Keyword red pepper sauce, red pepper sauce recipe, spicy red pepper sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings (2 1/4 cups)

Calories 75kcal

Author Kelly Nardo

Ingredients

1 tablespoon olive oil
4 heaping cups chopped peppers - I used a variety of red bell peppers, mini bell peppers, and one fresno pepper** (485 grams)
1 cup chopped onion (110 grams)
4 cloves garlic, roughly chopped
1/2 cup raw cashews, soaked*
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Prep your veggies. Roughly chop your onion, peppers, and garlic. If using a spicy pepper, either remove or leave the seeds depending on how spicy you want it.
Cook your veggies. Heat up a medium skillet or sauté pan over low-medium heat, add the olive oil, and let it get hot. Add onion and garlic and saute for 3 minutes, stirring frequently. Add red peppers and salt and pepper and saute for 10 minutes until soft, making sure to stir every couple of minutes.
Blend. Transfer the mixture to a blender or food processor along with your soaked cashews and lemon juice. Blend until a smooth sauce forms.
Enjoy how you please! The sauce should last a week in the fridge in a tightly sealed glass jar or airtight container.

Notes

*place cashews in a bowl and cover with water. Let soak overnight. If you are in a bind (or forgot), place them in a bowl, cover with water, and microwave for one minute until soft. Drain before using.

**if you don't want it spicy, simply use all sweet bell peppers

Nutrition