Description

This creamy homemade palomino sauce blends the tang of roasted red peppers with the richness of olive oil and the smoky warmth of paprika. Bursting with bold flavor and a velvety texture, it’s perfect for drizzling over grilled meats, stirring into pasta, or elevating tacos and veggies. A versatile staple for weeknight meals or special occasions, this sauce brings restaurant-quality depth to your kitchen with simple, fresh ingredients.

Ingredients

Scale

4 large red bell peppers (fresh or jarred, roasted and peeled)
4 garlic cloves (peeled)
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
¼ teaspoon red chili flakes (optional, adjust to taste)
1 tablespoon fresh lime juice (or lemon juice)
¼ cup fresh cilantro or parsley (loosely packed)
Salt, to taste
Water (1–2 tablespoons, as needed to thin the sauce)

Instructions

Roast the Peppers:
Char the fresh red bell peppers over an open flame or under a broiler until blackened. Place them in a sealed container for 10 minutes to steam. Peel, remove seeds, and roughly chop.
Toast the Spices:
In a dry skillet over medium heat, toast smoked paprika and chili flakes for about 30 seconds until fragrant. Remove from heat.
Blend the Ingredients:
In a high-powered blender, combine the roasted peppers, garlic cloves, olive oil, lime juice, fresh herbs, and toasted spices. Pulse until chunky, then blend on high for 1 minute until smooth. Scrape down the sides halfway through.
Simmer the Sauce:
Pour the blended mixture into a saucepan. Simmer on low heat for 8–10 minutes, stirring frequently to prevent sticking. This step helps mellow the garlic and meld the flavors.
Adjust Texture and Taste:
If the sauce is too thick, stir in water one tablespoon at a time. Adjust seasoning with salt, extra lime juice, or chili flakes to taste.

Notes

For milder flavor: Use parsley instead of cilantro.
Short on time? Use high-quality jarred roasted peppers.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Serving ideas: Great with steak, tacos, roasted veggies, eggs, or as a dipping sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Blended + Simmered
Cuisine: Mexican-inspired / Fusion

Nutrition

Serving Size: ¼ cup
Calories: 96 kcal
Sugar: 3g
Sodium: 210mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: palomino sauce recipe, creamy red pepper sauce, homemade pink sauce, gluten-free sauce, vegetarian dipping sauce