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Sauce  /  March 11, 2020

Roasted Red Pepper Cream Sauce

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This homemade Roasted Red Pepper Cream sauce is so easy to make and can be used many ways! We have enjoyed it over pasta, pork chops and chicken.

Roasted Red Pepper Cream Sauce in a mason jar

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How to make Roasted Red Pepper Cream Sauce

For this recipe, you will need:

  • Heavy cream
  • Broth- chicken or vegetable
  • Brown sugar
  • Roasted red peppers (store-bought or homemade)
  • Salt and pepper (optional)
  • Immersion blender or blender

Then, follow these quick and simple steps (scroll to the bottom for complete recipe amounts):

How to store homemade sauce

Homemade sauces should be stored in the refrigerator for up to 5 days. I prefer to store my sauces in glass mason jars since they do not stain and are very easy to clean. When ready to use the sauce, only heat what you are going to use right away. For more delicious recipe to make at home inside of buying the store-bought version check out Collection of Store-Bought Foods You can Easily Make at Home.

Roasted Red Pepper Sauce in a mason jar

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If you enjoyed this recipe, be sure to try our Crock Pot Pasta Sauce, Easy Homemade Meat Sauce, Healthy Cauliflower Alfredo Sauce, Homemade Macaroni and Cheese, Lemon Butter Shrimp and Pasta, Citrus Chicken Pasta, Chicken Broccoli Alfredo Lasagna, Tomato Basil Pasta Salad, Italian Pasta Salad, Spinach Lasagna and Sausage Casserole.

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Roasted Red Pepper Cream Sauce in a mason jar

Roasted Red Pepper Cream Sauce

Yield: about 3 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

This Roasted Red Pepper Cream Sauce is delicious on pasta, chicken, pork, etc!

Ingredients

  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 2 tbsp brown sugar
  • 16 oz roasted red peppers, drained

Instructions

  1. Combine all ingredients in a sauce pot.
  2. Cover and bring to a simmer over medium/high heat.
  3. Once simmering lower temperature and let simmer for 5 minutes. Stir frequently and be careful to not burn the cream.
  4. After 5 minutes, remove from the heat and blend using an immersion blender or stand up blender. Be very cautious with this step to avoid burning yourself.
  5. Use immediately or let cool and then store in the refrigerator for up to 5 days.

Notes

If you do not use jarred roasted red peppers and use homemade ones instead you will need about 3-4 peppers for this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Ninja Mega Kitchen System Blender/Food Processor
    Ninja Mega Kitchen System Blender/Food Processor
  • Immersion Blender
    Immersion Blender
Nutrition Information:
Yield: 9 Serving Size: about 1/3 cup
Amount Per Serving: Calories: 160Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 94mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Melissa
Category: Sauce
Roasted Red Pepper Cream Sauce

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2 comments

  • Sherri Selin
    September 20, 2020

    Loved it and going to make again. Thank you for sharing.

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    • Melissa
      September 20, 2020

      Awesome! I’m glad you enjoyed it Sherri!

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