Recipe: Two Recipes for Roast Pepper Sauces


Capsicums are so versatile. Did you know that you can make soups or sauces from grilled red peppers? With a surfeit of roasted peppers, due to roasting them on the BBQ after a Sunday lunch, I whizzed some up into a perfect salad dressing. They can also be used as a sauce – use with halloumi, for example, or some lentil balls. Drizzle over steamed or roasted vegetables. Mix with stir fried greens. Drizzle a little in wraps and sandwiches. Use as a pasta sauce. Use as a base for a cold soup. Use for a dressing on a cold pasta salad. It is a pure delight!

You might also like our Capsicum recipes here and here. Or you might like to browse Sauce recipes here and here. Our Salad Dressing recipes are here. Feel free to browse other recipes from our Retro Recipes series.

Roasted Red Pepper Capsicum Sauce and Dressing

Roasted Capsicum and Tomato Sauce

Makes about 3 cups. Serve over a salad, over grilled vegetables or halloumi, with cold pasta etc.

2 red capsicums 4 tomatoes 2 Tblspns lemon juice
0.5 cup (eggless) mayonnaise 1 Tblspn drained capers chilli powder to taste
2 cloves garlic 0.5 tspn caster sugar 0.5 cup  virgin olive oil (optional)

Roast the capsicum in a hot oven until the skin has blackened. Cut the tomatoes in halves and roast with the capsicum but in a separate dish. Chop the tomatoes coarsely, reserving juices. Cool and peel the capsicums.

Process the capsicum, tomatoes and the remaining ingredients except olive oil until smooth. If using additional olive oil, keep the motor of the processor running and gradually add the olive oil until well combined.

Season to taste. Cover and refrigerate. Bring to room temperature before serving.


Roast Capsicum Sauce for Salads

The great thing about these types of sauces is that you can use them instead of salad dressings – try it! Alternatively, serve with stir-fried greens, steamed or grilled vegetables, pasta, …..

2 red capsicums

Roast the capsicum under a hot grill until the skins have blackened. Peel. Puree in a blender, season and serve.




This recipe is cross posted with our sister site, A Life (Time) of Cooking; it appears here as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2005.


from the Capsicums / Peppers series





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