For the love of roasted red bell peppers, use a store-bought good quality jar or homemade but you have to try this Easy Roasted Red Pepper Dressing!

I mean, come on, how vibrant and delicious does that look?

I can't believe it's an actual recipe because you can make it with your "eyes closed" so to speak.

Here's the real diamond of this recipe, here it is ... UNDER 5 MINUTES!

Pop the ingredients into a blender and blend.

Red Pepper Vinaigrette 

I have used both methods of this recipe, the first is store-bought peppers in a jar.

The convenience is mind blowing I almost feel like I'm cheating someone.

Home cooks, tell me you know what I'm talking about 🙂

I've also roasted my own bell peppers because we love roasting bell peppers!

There is almost always a jar of mixed roasted peppers refrigerated.

Once roasted and cooled, refrigerate and use them on a sandwich or as a dip.

It's also a great dip/sauce for an Italian style antipasti.

To roast your own peppers simply place them on a baking sheet (use a baking mat or parchment paper because the drippings will be hard to clean).

You can leave the bell peppers whole or sliced in half. 

The only difference in roasting whole peppers as opposed to roasting halved peppers is this;

When you remove the seeds of bell peppers before roasting them and roast, cut-side down, it saves you from having to do it after they've been roasted.

Especially if you don't steam the peppers the minute they come out the oven!

It's going to take you a little longer peeling them and you might end up frustrated so peel before if seeing the seeds bothers you.

OR you could just go with good quality store-bought!

More on roasting bell peppers here: Roasted Bell Pepper Dip and How to Roast Bell Peppers.

In this recipe I use harissa paste for a litle heat with the smokiness of the roasted peppers.

You also need some acidity and a little salt to pull this healthy salad dressing together. 

What You Need For Creamy Roasted Red Pepper Sauce

A blender. Any type blender. Food processor = different texture.

Use the pulse button on the food processor so that you can control the consistency. High powered blender will give you an ultra smooth consistency.

Ingredients

• Extra Virgin Olive Oil: Use a good olive oil. 

• Roasted Red Peppers: See notes already discussed above. Home roasted or store-bought both work. 

• Fresh Garlic: Fresh is best but you can substitute with garlic powder. 

• Harissa Paste: Harissa is a North African chili paste made from roasted red peppers, which ties in beautifully with the roasted peppers.
  • It adds a spicy, tangy element, giving the dressing a bit of heat and a rich, complex flavor.

• Sea Salt: Sea salt enhances the flavors of the other ingredients, ensuring that every bite of your salad is perfectly seasoned.

• Chili Powder adds an extra layer of heat and a slight smokiness, amplifying the dressing's flavor profile.

• Fresh Black Pepper: Freshly ground black pepper gives the dressing a sharp, pungent edge that balances the sweetness and acidity, adding complexity.

• Mixed Dried Herb Seasoning: A blend of dried herbs OR fresh herbs like parsely or chives. See notes below for more. 

• Acidity: The zest and juice of limes is my favorite ways of balancing the flavors out. See recipe notes below for more. 

How to Make Roasted Red Pepper Salad Dressing

• Add all in the ingredients into a high speed blender or you can use an immersion blender.
  • A food processor may give you a more rustic finish. 

• Blend until you have a smooth creamy dressing. 

Recipe Notes

Adjusting the Heat: If you prefer a milder dressing, reduce the harissa paste or skip the chili powder.

On the other hand, if you love heat, you can add more chili powder or even a pinch of cayenne pepper to amp up the spice level.

Consistency: For a thicker dressing, reduce the amount of olive oil or add extra roasted red pepper.

If you prefer a thinner consistency, add a tablespoon of water or more lime juice until you reach your desired texture.

Balancing Flavors: If the dressing is too tangy, balance it with sweetness.

Start with one tablespoon of honey or maple syrup and adjust to taste.

If needed, a dash of red wine vinegar or cider vinegar can be added for an extra layer of acidity.

Blending: To achieve a smooth, velvety texture, thoroughly blitz the ingredients in a high-powered blender or food processor.

Scrape down the sides as needed to ensure all the ingredients are fully incorporated.

Make it Ahead: This dressing can be made ahead of time and stored in the refrigerator.

After a day or two, the flavors will continue to develop, making it even more delicious.

Substitution Ideas

Vegan Option: To keep this dressing vegan, opt for maple syrup instead of honey when adding sweetness.

Herb Alternatives: If you don't have mixed dried herbs on hand, you can use fresh herbs like fresh basil, parsley, or fresh oregano instead.

Just double the amount if using fresh herbs matches the intensity of dried ones. 

Harissa Substitute: If harissa paste isn't available, substitute it with a mix of smoked paprika and a pinch of cayenne pepper for a similar flavor profile.

How to Use Roasted Red Pepper Dressing?

Salad Dressing: Drizzle it over your favorite greens, from a simple garden salad to a hearty grain bowl, for a smoky, tangy flavor.

Marinade: Use it as a marinade for chicken, beef, or tofu.

The acidity and spices will tenderize the protein while infusing it with rich flavor.

Dip: Serve it as a dip for fresh vegetables, pita bread, or as a sauce alongside grilled meats.

It's creamy consistency makes it perfect for dipping.

Sandwich Spread: Spread it on sandwiches or wraps for an extra layer of flavor.

It pairs particularly well with roasted vegetables, grilled meats, or even as a spread on burgers.

How to Store Roasted Red Pepper Dressing?

Store the dressing in an airtight container in the refrigerator for up to 5 days.

Before using, give it a good shake or stir, as the ingredients may separate over time.

Although this dressing is best enjoyed fresh, you can freeze it in small portions using ice cube trays.

Once frozen, transfer the cubes to a freezer-safe bag for up to 3 months.

Thaw in the refrigerator and shake well before use.

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