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Homemade Roasted Red Pepper Hot Sauce Recipe

Homemade Roasted Red Pepper Hot Sauce Recipe

5.0 from 1 vote

Spice up your meals with our irresistible Roasted Red Pepper Hot Sauce! Bursting with vibrant flavors and a perfect balance of heat and sweetness, this easy-to-make sauce is your new kitchen staple.

What is Roasted Red Pepper Hot Sauce?

Roasted red pepper hot sauce is a vibrant and flavorful condiment made from roasted red peppers and spicy serrano peppers, offering a smoky sweetness combined with a perfect level of heat. This versatile sauce can elevate a variety of dishes, adding depth and a rich, complex flavor profile that’s both spicy and sweet.

Benefits of Fermentation

Fermenting hot sauce can enhance flavor complexity and increase shelf life. The fermentation process develops deep, tangy notes that are difficult to achieve otherwise.

What Type of Hot Peppers Can I Use?

You can experiment with different types of peppers to create unique flavors and heat levels. From jalapeños to exotic ghost peppers, and everything in between – the delicious flavor of roasted red peppers will compliment almost any other type of hot pepper!

What can I do if my hot sauce is too thick?

If your hot sauce is too thick, you can thin it out with additional vinegar, water, or a splash of citrus juice. Blend until you reach the desired consistency.

Roasted Red Pepper Hot Sauce Ingredients

  • 1 cup serrano peppers, chopped
  • 1 red bell pepper, large
  • 1/2 white onion, thinly sliced
  • 1/4 cup carrots, chopped
  • 2 ounces tomato paste
  • 1 cup white vinegar
  • Extra virgin olive oil
  • Salt (coarse)

Roasted Red Pepper Hot Sauce Directions

Hot Sauce Base Directions

  1. Wash and cut hot peppers (remove seeds for slightly less heat), onions, carrots; place pan with large drizzle of extra virgin olive oil over medium heat
  2. Add hot peppers, onions, and carrots to pan; cooking until carrots are soft and onion slices are soft and translucent; 7-10 minutes
  3. Carefully transfer to storage container and add vinegar; allow to ferment for a minimum of 2 hours.
  4. After allowing to ferment, return to pan with small drizzle of olive oil over medium heat; add tomato paste; stirring until uniform and consistent; cook for 2-3 minutes
Hot pepper sauce base
  1. Carefully transfer to blender cup or food processor. Set aside.

Roasted Red Pepper Directions

  1. Turn oven to 450 degrees Fahrenheit; cut large red pepper into strips about 1-2 inches wide, remove seeds
  2. Lay pepper strips on a baking sheet and lightly drizzle with olive oil; add small amount of coarse salt (to taste)
  3. Place baking sheet into oven, cook for 20-30 minutes (until peppers begin to char); flip one time halfway through cooking
Roasting Red Peppers
  1. Remove from oven and allow to cool

Roasted Red Pepper Hot Sauce

  1. Add 3/4ths of the pepper strips to the blender/food processor; blend until sauce is smooth and consistent; cut remaining pepper strips into small pieces
  1. Remove sauce from blender cup and transfer to container; add small roasted red pepper pieces to sauce and stir to mix
  2. Serve as a dipping sauce with chicken (or pretty much anything else)!

Need a dinner idea to use this sauce with? Be sure to check out our entire, ever-growing recipe collection!

Homemade Roasted Red Pepper Hot Sauce

Recipe by Reviews and Recipes
5.0 from 1 vote
Course: SidesCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Fermenting Time

12

minutes
Total time

12

hours 

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 c serrano peppers, chopped

  • 1 red bell pepper, large

  • 1/2 white onion, thinly sliced

  • 1/4 c carrots, chopped

  • 2 oz tomato paste

  • 1 c white vinegar

  • Extra virgin olive oil

  • Salt (coarse)

Hot Sauce Base Directions

  • Wash and cut hot peppers (remove seeds for slightly less heat), onions, carrots; place pan with large drizzle of extra virgin olive oil over medium heat
  • Add hot peppers, onions, and carrots to pan; cooking until carrots are soft and onion slices are soft and translucent; 7-10 minutes
  • Carefully transfer to storage container and add vinegar; allow to ferment for a minimum of 2 hours.
  • After allowing to ferment, return to pan with small drizzle of olive oil over medium heat; add tomato paste; stirring until uniform and consistent; cook for 2-3 minutesHot pepper sauce base
  • Carefully transfer to blender cup or food processor. Set aside.
  • Roasted Red Pepper Directions
  • Turn oven to 450 degrees Fahrenheit; cut large red pepper into strips about 1-2 inches wide, remove seeds
  • Lay pepper strips on a baking sheet and lightly drizzle with olive oil; add small amount of coarse salt (to taste)
  • Place baking sheet into oven, cook for 20-30 minutes (until peppers begin to char); flip one time halfway through cookingRoasting Red Peppers
  • Remove from oven and allow to cool
  • Roasted Red Pepper Hot Sauce
  • Add 3/4ths of the pepper strips to the blender/food processor; blend until sauce is smooth and consistent; cut remaining pepper strips into small piecesRoasted Red Pepper Hot SauceRoasted Red Pepper Hot SauceRoasted Red Pepper Hot Sauce
  • Remove sauce from blender cup and transfer to container; add small roasted red pepper pieces to sauce and stir to mix
  • Serve as a dipping sauce with chicken (or pretty much anything else)!