Alkaline Red Pepper Sauce (Red Capsicum Sauce)

red pepper sauce recipe

Alkaline Recipe: Red Pepper Sauce (Red Capsicum)

This is a quick, easy sauce that you can make in bulk to store – and it turns any simple veggie dish into a plate of deliciousness.  You can literally use this on anything, and it not only adds a ton of flavour, but it also adds a heap of alkalinity and nourishment.

It takes no effort to make, and can be stored in the fridge for 14 days, or frozen for months.

Goes great on any veggies, as a salad dressing (cold), on pasta, as a pizza sauce – whatever you like!  It’s an incredible sauce!

Red Pepper Sauce Recipe

red bell pepper sauce recipe

Makes 3-4 Servings

Ingredients

  • 2 large red bell peppers (capsicums)
  • 1/2 brown onion, roughly chopped
  • 1/2 cup filtered water
  • 1/2 lemon, juiced
  • 1/2 cup cashews
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1/2 cup fresh basil, chopped
  • 1tsp coconut oil
  • Himalayan salt, to taste

Instructions

  1. Start by soaking the cashews in filtered water.  If you have a powerful blender like a Vitamix, you can skip this step.  If not, if you can soak for 2-3 hours this is best, but 30 mins will do, if you’re reading this as you’re cooking!
  2. Preheat an oven to 450 degrees (230 celsius) and line a sheet pan with parchment/baking paper. Place the whole peppers/capsicum on the pan and roast for 25 minutes until they are browned.
  3. While they are browning, gently fry the onion and garlic with the coconut oil, just for 3-4 minutes.
  4. Once the pepper is done, open them up and remove the stem and seeds, and put into the blender.
  5. Add all of the remaining ingredients and blend until smooth. Taste and add any additional salt or more chilli if you like.
  6. Serve!  If storing, get it into an airtight container (lid off) and allow to cool, then pop the lid on and put into the fridge or freezer.

Enjoy, and leave me your comments below!

Ross

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

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  1. Jill morra Reply

    I cannot do the webinar at 4:00 pm could you possibly have another time or another day at 1:00 -2:00 pm or 2:00-3:00pm . Post another email of you can . Thank you , jill

  2. Lovina Reply

    Can i use kangen water instead of filtered water? And is it healthy to cook coconut oil? Some say it should not be cooked, I am just wandering. Thank you!

  3. Susan Reply

    Hi Ross.
    RED Peppers creat inflamation for me, so I don’t eat them.
    What can I substitute the Red Peppers for I this recipe?
    Thanks Ross

  4. Francesca Reply

    This sounds fantastic. But just to clarify, once the red peppers are baked, opened up and stems and sets removed does the skin stay on for blending?

    Many thanks.

    • Francesca Reply

      That should read “seeds”.

  5. Julie Reply

    Hi Ross, Your recipe for Alkaline red pepper sauce has cashew nuts in it.
    Are cashew nuts acid ? How can the recipe be Alkaline then?
    Just checking
    Thank you
    Julie

    • Kirsten McCulloch Reply

      Hi Julie,
      Im guessing although this sauce isn’t ‘100 %’ alkaline, it can add yumminess to a plant based meal! I cant eat too many cashews, however sunflower seeds to be a great alternative in recipes. They are still creamy and a bit sweet and really healthy! Bless.

  6. Paula Owen Reply

    This was delicious with roasted vegetables and very easy to do. Will definitely make this again. Thank you Ross.

  7. Lee A Collver-RIchards Reply

    YUM!!! Thank you Ross! Love Lee

  8. Erica Parker Reply

    Hi there Ross.
    Do you remove the skin of the capsicums before blending?
    Cheers
    Erica

  9. Anne Reply

    Hi Ross, I’m delighted you are making the time to spend with your precious son. They are children for such a short time.

    I’m planning to do the pre cleanse with you on June 4, thank you for offering this service for free. I have your book and have tried some of the juices, soups and smoothies, all very delicious.

    I had the AZ Covid vaccine 3 weeks ago and since then have been totally exhausted. I have always had issues with fatigue since I had glandular fever when I was 23 but this is something else! Hoping the cleanse will help.

    Thank you Ross for your generosity and kindness in sharing your knowledge and so many of your recipes.

  10. Leigh Damkohler Reply

    Do you remove the SKINS too?

  11. Nadine Morrison Reply

    Ross you are a gift. I am so thrilled that I have found you. You have shared such valuable knowledge about alkaline. Every question I had in my head you addressed. I am able to influenced others with the information you have shared. I was just searching for homemade dressing when I saw this email.
    Thank you so much for all you have revealed.

  12. Simone B. Reply

    Love love love the Friday recipes!!!

  13. Shirley Reply

    I had it again with my lunch and tasted even better. I’ll be making more and freezing some for emergencies

  14. Genevieve Forde Reply

    Thanks Ross!

  15. Shirley Reply

    I made this sauce tonight and served it with roasted root vegetables and lightly steamed greens.
    It was delicious and looked great drizzled over the vegetables.
    Thanks Ross and so easy and quick to make

    • ross Reply

      Awesome!

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