Zingy Red Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant zingy red sauce is a versatile addition to any plant-based repertoire, offering a punchy hit of flavour that elevates simple ingredients. Inspired by classic Mediterranean flavours, this vegan recipe combines the smoky sweetness of jarred roasted peppers with the rich, earthy crunch of toasted almonds. It is incredibly quick to prepare, making it a reliable cupboard-staple sauce that brings a bright pop of colour and a velvety texture to your dinner table.
Perfect as a healthy dip or a bold dressing, this savoury sauce pairs beautifully with charred tenderstem broccoli, roasted cauliflower, or even stirred through hot pasta. Because it can be made up to two days in advance, it is an excellent choice for weekend meal prep or stress-free entertaining. Simply store it in the fridge until you are ready to add a zesty finish to your favourite seasonal dishes.
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Ingredients for Zingy Red Sauce
2 garlic cloves
80g chopped roasted red peppers from a jar (about 2)
120ml unsalted, roasted almonds
2 tablespoons red wine vinegar
60ml extra-virgin olive oil
Kosher salt, freshly ground black pepper
How to make Zingy Red Sauce
Purée 2 garlic cloves, 80g chopped roasted red peppers from a jar (about 2), 70g unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 60ml extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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