Spicy Red Pepper Recipe

Prepare fresh peppers (if using fresh)

If using fresh red bell peppers, preheat oven to 450°F (230°C). Cut peppers in half, remove stems and seeds, place cut side down on a rimmed baking sheet lined with foil. Roast 25–30 minutes until skins are charred and peppers are soft. Transfer to a heatproof bowl, cover with plastic wrap or a lid to steam 10 minutes, then peel off skins and discard seeds and membranes. Roughly chop and measure 3 cups. If using jarred roasted peppers, drain and proceed.

Sauté garlic and bloom spices

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 3 peeled garlic cloves and cook, stirring, until fragrant and lightly golden, about 1–1.5 minutes. Add 1 teaspoon red chili flakes, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin; stir continuously for 20–30 seconds to bloom the spices without burning.

Blend the sauce

Transfer the sautéed garlic and spices to a blender or food processor along with 3 cups roasted red peppers. Add 2 tablespoons sherry or red wine vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 cup water. Purée on high until very smooth, scraping down sides once or twice. If the sauce is too thick, add additional water 1 tablespoon at a time until the desired consistency is reached (should be pourable but still slightly thick).

Adjust seasoning and texture

Taste the puréed sauce and adjust: add more salt if needed, a pinch more chili flakes for heat, or a teaspoon of vinegar for brightness. If you want it smokier or deeper, add another 1/2 teaspoon smoked paprika. For a silkier texture, run the purée through a fine mesh sieve or blitz again with 1 tablespoon extra-virgin olive oil.

Optional finish

For a glossy finish and richer mouthfeel, whisk in 1 tablespoon extra-virgin olive oil and up to 1 teaspoon lemon juice to brighten (optional). If using nuts as garnish, toast 2 tablespoons pine nuts or slivered almonds in a dry skillet over medium heat, stirring, until golden, about 2–3 minutes; cool slightly before sprinkling.

Use immediately as a sauce, dip, or spread. It pairs well with grilled meats, fish, roasted vegetables, sandwiches, pasta, or as a base for stews. To store, pour sauce into a clean jar, cover surface with a thin film of olive oil to preserve color and refrigerate for up to 5–7 days. For longer storage, freeze in an airtight container or ice cube tray for up to 3 months.