Roasted Red Pepper Sauce

Use this sauce for topping many dishes as we did here for the Zucchini Patties. You can also buy the red peppers roasted and ready to be used in this recipe.

Course sauce
Servings 2 cups


  • 4 red bell peppers, roasted, peeled and chopped
  • 1/2 cup vegetable or chicken broth
  • 1/4 cup heavy cream
  • salt and pepper as needed


  1. In a blender, add the peppers and blend. Slowly add the broth and continue to blend until smooth.  You may need to add less or more broth until it reaches the pouring stage.

    Place blended peppers in a bowl and add the cream, salt and pepper to taste and stir until combined.

    Note: You can use a prepared medium jar/can of roasted red peppers for this recipe.