Spicy Red Pepper Sauce Recipe

Roast and prepare peppers

If you haven't pre-roasted the peppers, roast 3 large red bell peppers directly over a gas flame or under a broiler, turning until charred all over (about 10–15 minutes). Place in a covered bowl or a sealed plastic bag for 10 minutes to steam, then peel off skins, remove seeds and stems, and roughly chop. Measure 3 cups packed chopped roasted peppers.

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté until translucent and beginning to brown at the edges, about 6–8 minutes. Add 4 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add the spice blend to the skillet with the aromatics: 2 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp ground cayenne, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp ground black pepper and 1 tsp kosher salt. Cook, stirring constantly, 30–45 seconds to bloom the spices and deepen flavors.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add the roasted chopped red peppers to the skillet and stir to combine with the spiced aromatics. Add 2 tablespoons red wine vinegar, 1 teaspoon honey, 1 teaspoon chopped chipotle in adobo (or more to taste), and 1/2 cup water. Bring mixture to a gentle simmer and cook uncovered 8–10 minutes so flavors meld and liquid reduces slightly.

Taste and adjust seasoning: add more salt, cayenne or chipotle for heat, or a touch more honey or vinegar to balance sweetness and acidity.

Carefully transfer the hot pepper mixture to a blender or use an immersion blender in the pot. Blend until very smooth, about 1–2 minutes. If the sauce is too thick, add up to 2–4 tablespoons (30–60 ml) additional water to reach desired pouring/spreading consistency.

Optional — finish for brightness and gloss: stir in 1 teaspoon fresh lemon juice and 1 teaspoon extra-virgin olive oil. If using, fold in 1 tablespoon chopped fresh parsley or cilantro for a fresh note.

Reheat gently if needed, then transfer to a clean jar. The sauce can be used immediately, or chilled. It will thicken slightly as it cools.

Store refrigerated in an airtight container for up to 1 week, or freeze in portions for up to 3 months. Bring to room temperature or gently reheat before serving. Use as a condiment for grilled meats, roasted vegetables, sandwiches, or as a base for stews and marinades.