Spicy Red Pepper Sauce

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 cup
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1/2 cup piquillo peppers

1/4 cup fresh flat-leaf parsley leaves

3 tablespoons mayonnaise

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons hot pepper sauce, or to taste

1 teaspoon Dijon mustard

1 clove garlic, peeled

1/2 teaspoon kosher salt


  1. Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.