Roasted Red Pepper Yogurt Sauce
Sweet-smoky roasted red pepper yogurt sauce with paprika and lemon. Vibrant five-minute dressing for salads, wraps, and grain bowls.
Equipment
- Blender or immersion blender optional for smooth sauce
Ingredients
For the sauce
- 1/2 cup Greek yogurt or thick plain dahi chilled
- 1/2 cup roasted red peppers drained and chopped; jarred is fine
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 tablespoon cold water
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- pinch fine salt to taste
Instructions
Blend or whisk
- Pat roasted red peppers dry. Blend peppers with lemon juice, water, olive oil, paprika, garlic powder, and salt until mostly smooth.
- Whisk into chilled yogurt until evenly pink-orange. For a chunkier sauce, finely chop peppers and stir in instead of blending.
- Rest 5 minutes, then taste and adjust thickness with yogurt or water.
Notes
Vegan swap — Plant yogurt; oil can stay or use a neutral plant oil.
Jarred peppers — Pat dry so the sauce stays thick.
Make-ahead — 3–4 days refrigerated; colour deepens slightly.
Serving — Quinoa salads, hummus bowls, and alongside beetroot raita for a colourful plate.
Tried this recipe?Let us know how it was!