Roasted Red Pepper Coulis (Not Spicy)
Ingredients
- 2 large red bell peppers or 3 if small
- 1 small shallot or 2 tbsp finely chopped yellow onion
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp rice vinegar or white wine vinegar or lemon juice for a brighter taste
- 1/4 tsp fine sea salt adjust to taste
- 2 tbsp water as needed to thin
Instructions
Roast the red peppers
- If you have a gas cooktop, fire up a burner on high and lay the peppers directly on the flame, rotating them until the skin is mostly black and blistered (about 5 minutes). When they’re done, the peppers should be collapsed and wrinkly, smelling sweet and smoky.
- If you don't have a gas cooktop, turn on your ovens broiler. Slice the bell peppers in half lengthwise, remove the seeds and stems, and lay them cut-side down on a baking sheet lined with parchment or foil. Roast until the skins are puckered and charred in spots—about 25 to 30 minutes.
Steam and peel
- Once they’re roasted, transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap or seal them in a freezer ziplock bag. Let them steam for 10 minutes—this loosens the skins so they slip off easily. When cool enough to handle, take a knife and scrape the skins off gently; they should come away like tissue paper. Set aside.
Sauté the aromatics
- In a small skillet, heat the olive oil over medium heat until it shimmers. Add the chopped shallot and sauté for about 2 minutes, until it softens and turns translucent. Toss in the garlic and stir just until fragrant—about 30 seconds. You’re looking for a mellow sizzle here, not a sear.
Blend it all together
- In a blender or food processor, combine the peeled roasted peppers, sautéed shallot and garlic, rice vinegar (or white wine vinegar or lemon juice), salt, and 2 tablespoons of water. Blend until completely smooth—like a rich, glossy puree. If it’s too thick, add a splash more water until it flows like heavy cream.
Taste and adjust
- Give it a taste—add a pinch more salt or a drop more acid if it needs a little lift. The flavor should be gently sweet, balanced, and vivid without being loud.
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!If you’ve ever made a sauce just to watch it steal the whole show—this roasted red pepper coulis is that sauce. It’s like a magic trick in blender form: throw in a few soft, smoky peppers, some sautéed aromatics, a splash of acid, and out comes a silky, vibrant sauce that tastes like you’re way fancier than you are.
This stuff has range. I’ve spooned it over grilled zucchini, swirled it onto plates under pan-seared chicken, and once even dabbed it onto avocado toast and felt like I should be charging myself $14. The flavor is mellow-sweet with a subtle tang—no heat, no fire, just pure roasted richness. And the color? Tomato soup red but glossier, like your food just got a fresh coat of paint.
Can I use jarred roasted red peppers?
Yes! If you’re short on time (or just don’t feel like babying bell peppers over an open flame), good-quality jarred roasted red peppers totally work here. Just make sure to drain them well and skip any packed in vinegar—you want that tang to come from the vinegar or lemon juice you’re adding, not the jar.
What kind of vinegar should I use?
All three options—rice vinegar, white wine vinegar, and lemon juice—bring a slightly different vibe:
- Rice vinegar is soft and sweet
- White wine vinegar is a bit brighter and sharper
- Lemon juice adds a citrusy zing that works especially well with fish or herby dishes
I usually reach for rice vinegar for a smooth, balanced flavor, but use what you’ve got.
How thin should the coulis be?
You want it pourable but not runny. Think: the texture of heavy cream. If it’s clinging to your spoon a little, you’re in the right ballpark. If it feels like baby food, blend in a splash more water. This also helps if you’re planning to drizzle it.
Does it keep well?
Yes, and it actually gets better after a night in the fridge. Store it in an airtight container for up to 5 days. The flavors deepen, and the texture stays smooth. You can freeze it too, but it might need a quick blitz in the blender after thawing to bring it back to life.
What can I serve it with?
Here’s where things get fun. Try it with:
- Grilled or roasted veggies (especially zucchini, eggplant, or mushrooms)
- Chicken, pork, or even a nice slab of salmon
- As a spread for sandwiches or wraps
- Swirled into hummus or labneh
- Drizzled over scrambled eggs or omelets
Basically: if it could use color, brightness, or a little something extra—this coulis is probably the answer.
I know “coulis” sounds like the kind of thing you’d order at a restaurant where water comes in a carafe, but trust me: this recipe is as laid-back as it gets. No cream, no fuss, just a blender full of roasted goodness that makes whatever you’re eating taste a little more special.