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5 Ways to Use Roasted Red Pepper and Yellow Pepper Sauce
This recipe makes two sauces—a roasted red pepper sauce and a roasted yellow pepper sauce—which can be used to enhance the savory quality of virtually any vegetable, particularly other hearty winter roots, or even other meats and fish. These sauces are both vegan and gluten free, meaning they can be used in a variety of dishes. Try roasted pepper sauce with:
- Winter roots. Chef Massimo pours this colorful sauce over roasted beets. Try it on roasted parsnips, turnips, potatoes.
- Roasted chicken. Roast a chicken breast with garlic cloves or shallots, and lemon juice, covering the chicken with pepper sauce before serving, while the meat is still hot.
- Hibachi meats. Use this pepper sauce as either a marinade to impart an earthiness on lighter meats, like monkfish or branzino, or as a serving sauce for heavier meats, like a grilled skirt steak. Find our recipe for perfectly grilled skirt steak here.
- Vegetarian cuisine. This pepper sauce bring together vegetarian lasagna, when paired with heavy cream, grated garlic cloves, parmesan cheese, and fresh basil. You can also try it over gnocchi (like Chef Thomas Keller’s homemade potato gnocchi).
- Eggs. Keep this sauce on hand to pour over scrambled eggs or hard boiled eggs, adding a bright, tangy pop to your morning.
Chef Massimo Bottura’s Roasted Red Pepper and Yellow Bell Pepper Sauces
Prep Time10 min
Total Time1 hr 10 min
Cook Time1 hr
- 3 red bell peppers
- 3 yellow bell peppers
- 2 1/2 cups (600 milliliters) apple cider vinegar, divided in two
- Pinch of granulated sugar
- 1 ounce (30 grams) extra-virgin olive oil (for use with the roasted red pepper sauce
- only), plus more
- 1 ounce (30 grams) smoked olive oil (see below; for use with the yellowvpepper sauce only)
- Heat the oven to 350°F (180°C).
- Place the red and yellow peppers on a Silpat- or parchment paper-lined rimmed baking sheet
- Roast until the skins of the bell peppers are blackened all over, about 40 minutes.
- Remove the baking sheet from the oven. Use tongs to transfer the peppers to a large bowl. Cover the bowl with plastic wrap, and let the peppers steam, five to ten minutes.
- After the peppers have properly steamed and cooled slightly, uncover the bowl of peppers. Use your fingers to peel off and discard the skins and the stems. Rinse the peeled peppers in a bowl of water to remove all the seeds.
- Transfer the red peppers to a cutting board, and set the yellow peppers aside in a bowl.
- Finely chop the red peppers, and transfer them to a medium skillet or sauté pan.
- Pour half the vinegar over the peppers, season with a pinch of sugar, and bring to a simmer over medium heat.
- Cook, stirring and shaking the pan often, until all the vinegar just evaporates.
- Scrape the peppers into a blender or food processor, and process until smooth.
- While still blending, add the olive oil and some cold water until the sauce is thick but still thin enough to pour, like syrup.
- Pass the sauce through a chinois, or fine sieve, and discard the solids.
- Scrape the red pepper sauce into a storage container, and refrigerate for up to one day.
- Repeat the process with the yellow peppers, the remaining vinegar, another pinch of sugar, the smoked olive oil, and more cold water.
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