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  • Writer's picturechefgabyschuster

Roasted Red Bell Pepper Sauce

Make this sauce and have it ready in your fridge to add to any dish, to spread on a sandwich/wrap or just take it out of the fridge and use it as a dipping sauce for snack time! If you don't have capers feel, few green olives would work great.

Servers: 2 cups Time: 15/20 minutes


1 16 oz glass jar roasted bell peppers (drained)

2 Garlic cloves

1/2 Tablespoon Capers

1 to 2 Tablespoon Lemon juice

⅓ cup cashews

3 Tablespoon olive oil

1 teaspoon paprika

½ teaspoon smoked paprika



  1. Blend all the ingredients until a creamy texture is obtained.

  2. Taste

  3. Decide whether to add more salt, pepper, lemon or olive oil.

  4. If you'd like to make a dipping sauce or to get a slightly creamier sauce with a more subtle paprika flavor add more cashews, around 1 ⁄ 3 cup.

  5. Enjoy it hot, or cold! It's up to you!

The first night we had it with polenta cakes and roasted veggies and later on the week I warmed up the sauce and added cooked shrimp and served with black rice.


This versatile sauce goes well with pasta, beans, shrimp, chicken, mix to a rice for a risotto, or as a dipping sauce, you name it! just let me know your favorite combination.

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