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!Low Carb Roasted Red Pepper Sauce - #lowcarb recipe Click To Tweet
You might also like my recipe for Cauliflower Risotto with Roasted Red Peppers and Burrata!
- 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
- 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.
- Store in the fridge until required.
- When you're ready to cook, transfer the sauce to a small saucepan and heat through, then serve.
5g net carbs (half the sauce)
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Nutrition InformationYield 2 Serving Size Half the sauce
Amount Per ServingCalories 59 Total Fat 3g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 240mg Carbohydrates 6g Net Carbohydrates 5g Fiber 1g Sugar 4g Sugar Alcohols 0g Protein 1g