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Low Carb Red-Pepper Sauce

This is a “fancy” sauce that pairs well with Fish and Chicken but can also be used as a dip. Depending on the price of heavy cream, you may want to make a double or quad order as this is really tasty and will last about 1~2 weeks in the fridge.


  • 8 oz jar Roasted Red Peppers
  • 2 Tbsp Heavy Cream
  • 2 Cloves Garlic
  • 1/4 Cup diced Onion
  • 1/4 Cup diced Zucchini
  • 1 T Olive Oil
  • 1 T Balsamic Vinegar
  • 1 tsp Old Bay Seasoning
  • 1 tsp Basil
  • 1 tsp Parsley
  • 1 tsp butter
  • 1 tsp – 2 Tbsp Sriracha (depending on heat preference)
  1. Saute Onions and Zucchini in a little bit of oil, for 3-5 minutes until tender. Add to food processor along with all other ingredients except Butter and Heavy Cream. Pulse until pureed.
  2. Add back into saute pan and heat over medium heat for 2-3 minutes. Add Butter and Heavy Cream and stir thoroughly until blended well.
  3. Serve over Chicken or Fish, or place in jar and allow to cool to use it as a dip for veggies or crackers.

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