Red Pepper Sauce
This homemade red pepper sauce brings a sweet, fruity depth to the plate and comes together in under 20 minutes. Red peppers, a splash of white wine vinegar and a little tomato purée combine into a versatile sauce that's brilliant with salads, grilled vegetables or served as a dip. Blending part of the pepper creates a velvety base, while the remaining pieces add a pleasant bite. Simple, quick and made with just a handful of ingredients.
Ingredients
- 500 g red peppers
- 1.5 tbsp brown sugar
- 2 tbsp white wine vinegar
- 1 tsp tomato purée, US: tomato paste
- salt
- pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 55 kcal | 220 kcal |
| Carbohydrates | 11 g | 44 g |
| Protein | 1 g | 4 g |
| Fat | 0.3 g | 1.2 g |
| Fibre | 2 g | 8 g |
| of which sugar | 9 g | 36 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the red peppers, remove the seeds and cut into small dice.
- Blend about half of the diced peppers with 3 tbsp water until smooth, then press through a sieve to create a smooth liquid.
- Pour the pepper purée into a pan with the brown sugar and white wine vinegar and reduce over medium heat.
- Stir in the tomato purée and add the remaining diced peppers.
- Let everything simmer for about 3 minutes.
- Season the sauce with salt and pepper and serve.
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Nutrition facts per serving (estimate)
| Calories | 55 kcal |
|---|---|
| Carbohydrates | 11 g |
| Protein | 1 g |
| Fat | 0.3 g |
| Fibre | 2 g |
| of which sugar | 9 g |
Frequently asked questions
Can I freeze the red pepper sauce?
Yes, the sauce freezes well in portions and keeps in the freezer for up to 3 months.
What dishes go well with red pepper sauce?
It's brilliant with salads, grilled vegetables, falafel or as a dip for bread.
Can I use yellow or orange peppers too?
Yes, other pepper varieties work just as well, though they'll slightly change the colour and flavour of the sauce.
How long does the sauce keep in the fridge?
Stored in a sealed container in the fridge, it keeps for about 3 to 4 days.
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