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Smoky Roasted Red Pepper Sauce is the perfect way to add flavor to almost anything. Made of roasted vegetables and smoked paprika, it's sweet with a hint of smokiness. This sauce pairs well with meat, pork, chicken, vegetables, and even works well as a salad dressing! #Vegetarian #veganoption #gluten-free #dairy-free.

Smoky Roasted Red Pepper Sauce

A smoky, creamy, flavorful sauce that can be served with meat, poultry potatoes, vegetables, or anything else you can think of. 

Course sauce
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 131 kcal


  • 1 red bell pepper (can substitute a jarred roasted red pepper. See notes)
  • 1 medium sized tomato
  • 1 medium sized onion, peeled
  • 1 tsp olive oil
  • 1 tsp smoked paprika (this ingredient is crucial! You really cannot substitute with anything else, including regular or hot paprika)
  • 2 tsp red wine vinegar (you can also use sherry vinegar)
  • 1/4 cup mayonnaise (use vegan mayo if you want to keep this vegan)
  • salt to taste


  1. Set the oven broiler to high, and place the oven shelf to the highest or second-highest position (make sure that the whole veggies will fit underneath the broiler without touching it). 

  2. Place the red pepper, whole tomato, and whole onion on a baking sheet. Drizzle with olive oil, and use your hands to coat the veggies on all sides with the oil. Broil, turning occasionally, until the veggies develop some charred spots all around (about 7 minutes, but varies by oven). Remove from the oven. Place the red pepper in a heat safe bowl, and cover with plastic wrap to steam for about 5 minutes. 

  3. Peel the skin off of the red pepper. If slippery, I recommend using a paper towel to help get the skin off. Open the pepper and remove the seeds and stem with your hands and discard them. 

  4. Add the pepper, the whole tomato, and onion (cut in half) into the bowl of a food processor fitted with the S blade. Pulse until the sauce is almost pureed and contains no large chunks. 

  5. Add the paprika, vinegar, and mayonnaise, and pulse until well combined. Add salt to taste, and pulse again to combine. 

  6. Serve alongside meat, vegetables, starches, or whatever you'd like!

Recipe Notes

To make this recipe even easier, you can substitute a jarred, roasted red pepper for the red bell pepper in the recipe. No need to roast it again--just add it directly into the food processor bowl, along with the roasted onion and tomato. 

If you're making this recipe during the summer, you can grill the vegetables instead of roasting them. Just make sure to check them frequently, since the tomato can open up and become quite messy.