Tahini Red Pepper Balsamic Sauce

Tahini Red Pepper Balsamic Sauce

This Red Pepper Tahini Sauce is incredibly versatile and adds a beautiful depth of flavor to various dishes.

Its rich and complex profile makes it a perfect marinade for chicken, a delectable sauce for Ribs with Tahini Sauce, or a flavorful accompaniment to birria tacos. The smoky sweetness from roasted red bell peppers, the nutty richness of tahini, and the tangy depth of balsamic vinegar create a one-of-a-kind BBQ interpretation that is a cool departure from traditional flavors.

In addition to the base ingredients, the sauce features aromatic notes of garlic, ginger, and a hint of sesame oil, imparting an Asian-inspired flair. For those who enjoy a bit of heat, incorporating a spicy pepper like a chipotle, habanero, or jalapeño can elevate the sauce, adding a welcomed fiery kick. Personally, I lean into the hotter versions.

This sauce is perfect for grilling and barbecuing, providing a delightful caramelization and a burst of umami flavor. Whether brushed onto meat before grilling or used as a dipping sauce, its savory and slightly sweet undertones make it a crowd-pleaser.

The possibilities for using this sauce are endless, making it a must-have in any cook’s fridge. With its unique blend of flavors and ability to enhance a wide range of dishes, this Red Pepper Tahini Sauce will surely become a staple in your sauce repertoire.

Main Ingredients:

Red Bell Pepper: Roasted to enhance its natural sweetness, red bell pepper adds a smoky, slightly charred flavor that serves as the sauce’s base. The roasting process softens the pepper and caramelizes its sugars, creating a deep, robust flavor.

Tahini: This creamy sesame paste provides a nutty, earthy richness that balances the sauce’s sweet and tangy elements. It also adds a smooth, luxurious texture that coats meats or tacos beautifully.

Balsamic Vinegar: With its tangy and slightly sweet profile, balsamic vinegar adds acidity and depth, cutting through the richness of the tahini and complementing the roasted pepper’s sweetness.

Garlic and Ginger: These aromatics bring warmth and a subtle bite to the sauce. The garlic’s pungency and the ginger’s spicy, zesty notes elevate the overall flavor profile.

Pin

Print

Tahini Red Pepper Balsamic Sauce

0.0 from 0 votes

Course: Pantry, Sauces + Dressings

This Red Pepper Tahini Sauce is incredibly versatile and adds a beautiful depth of flavor to various dishes.

Yields

2

cups

Prep time

5

minutes

Cooking time

18

minutes

Cooling time

10

minutes

Total time

33

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 red bell pepper, halved and deseeded

• 6 garlic cloves, smashed

• 1 garlic clove, grated

• 1 shallot, quartered

• olive oil, for drizzling

• 4 tbsp tahini

• 5 tbsp balsamic vinegar

• 1 tbsp sesame oil

• 3 tbsp brown sugar

• 1 1/2 tsp fresh ginger, grated

• 4 tbsp lemon juice

• 3/4 tsp salt

• 4 tbsp water

Method

• Preheat your oven: Preheat your oven to 425°F (220°C).
• Roast the Peppers: Place the halved red bell pepper, smashed garlic cloves, and quartered shallot on a baking sheet. Drizzle with olive oil and toss to coat. Arrange the peppers skin-side down on the baking sheet and roast for 10 minutes.
• Flip the Peppers: Flip the peppers skin-side up, placing them over the garlic and shallots to protect them from direct heat. Roast for an additional 8 minutes until the pepper skins are slightly charred and the vegetables are tender.
• Let Cool: Remove from the oven and let the vegetables rest for 10 minutes to cool slightly.
• Blend: Transfer the roasted pepper, garlic, and shallots to a blender. Add the tahini, balsamic vinegar, sesame oil, brown sugar, grated garlic, grated ginger, lemon juice, salt, and water. Blend on high until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
• Enjoy: Use immediately as a marinade, sauce, or dip, or store in an airtight container in the refrigerator for up to a week.

Field Notes

• This Red Pepper Tahini Sauce recipe yields approximately 1 1/2 to 2 cups of sauce, depending on the exact size of the bell pepper and the consistency you prefer.
• This amount is typically enough to marinate about 2 pounds of chicken, coat a rack of ribs, or serve as a sauce for 8-10 birria tacos. If you need more or less, you can easily adjust the ingredient quantities proportionally
• RELATED RECIPES: Ribs with Tahini Sauce