Low Carb Roasted Red Pepper Sauce

This low carb roasted red pepper sauce is the perfect accompaniment to baked fish, pork, or chicken. Easy to make and can be prepared in advance!

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When I served this sauce to my husband, he thought it was an extra tasty marinara. And while I like marinara, the carbs in tomatoes really do start to add up, making this red pepper sauce a better option!

The great news is that this sauce is super easy AND can be prepared in advance! For this recipe I've used roasted red peppers  from a jar – they're so convenient and I love their vibrant color and the char marks! But of course you could always roast your own like I did for my Roasted Red Pepper and Buffalo Mozzarella Salad!

How to Make a Low Carb Roasted Red Pepper Sauce

Add the roasted red peppers, garlic paste, dried oregano, tomato paste, red wine vinegar and salt and pepper to a small blender (I use an attachment on my stick blender).

Blitz until a sauce has formed. Taste for seasoning and adjust as necessary.

Transfer the sauce to a bowl, cover, and store in the fridge until required. This sauce would actually make a fantastic low carb salsa! However you might like to reduce the garlic if you intend to serve this sauce uncooked.

When you're ready to cook, pour the sauce into a small saucepan and warm through, letting it reduce just a little.

Serve over cooked chicken, pork, or fish. Shown below with some baked tilapia and delicious spinach Miracle Noodles – only 2g net carbs for the whole 3oz bag!).

Want to know more about Miracle Noodles? Read my information guide about shirataki noodles!

You might also like my recipe for Cauliflower Risotto with Roasted Red Peppers and Burrata!

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Low Carb Roasted Red Pepper Sauce

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

This low carb roasted red pepper sauce is the perfect accompaniment to baked fish or chicken. Easy to make and can be prepared in advance!

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Ingredients

• 1 cup roasted red peppers, roughly chopped
• 1 tbs tomato paste
• 1 tsp garlic paste
• 1 tsp red wine vinegar
• ½ tsp dried oregano
• salt and pepper

Instructions

1. Add the roasted red peppers, garlic paste, dried oregano, tomato paste, red wine vinegar and salt and pepper to a small blender. Blitz until a sauce has formed. Taste for seasoning and adjust as necessary.
2. Store in the fridge until required.
3. When you're ready to cook, transfer the sauce to a small saucepan and heat through, then serve.

Notes

5g net carbs (half the sauce)

Recommended Products

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• 
  Mancinci Roasted Pepper, 12 oz
• 
  KitchenAid 3-Speed Hand Blender

Nutrition Information

Yield 2 Serving Size Half the sauce
Amount Per Serving Calories 59Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 240mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 4gProtein 1g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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