roasted red pepper coulis
roasted red pepper coulis

Roasted Red Pepper Coulis

A bright roasted pepper sauce that can be used to add a little heat and vibrancy to any dish. Use a squeeze bottle to create zig zags or artistic swirls over soup.

Prep Time: 0 minutes

Cook Time: 30 minutes
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Recipe Rundown

roasted red pepper coulis sauce

A red pepper coulis is an essential sauce because it’s all about concentrating flavor using the most basic of ingredients. In the case of roasted red pepper, it’s a fabulous way to dress up chicken, fish, or garnish creamy corn soup.

roasting a red pepper in the oven

It’s simple to make and requires applying heat to make the skin of the pepper blister.

charred skin on roasted red bell pepper

Once the pepper turns black, peel back the skin and you will have concentrated the flavors underneath: sweet, bitter, slightly spicy. Most of all, this is a refreshing summer sauce that is as bright and fresh as a summer day is long.

skin removed from roasted red bell pepper

I like to store mine in a squeeze bottle for easy and fun pouring, but you could just as easily spoon it over everything. Hope the fresh color and flavor put a smile on your face:)

roasted red pepper coulis sauce

Roasted Red Pepper Coulis

A bright roasted pepper sauce that can be used to add a little heat and vibrancy to any dish. Use a squeeze bottle to create zig zags or artistic swirls over soup.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: bell pepper, coulis, hot sauce, red pepper
Prep Time: 0 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 1 squeeze bottle
Calories: 285kcal
Author: Chef Sara Furcini


  • blender


  • 1 red bell pepper
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp kosher salt
  • 1-2 tsp hot sauce
  • 1/2 cup water


  • To roast the pepper, you can place the pepper directly over fire until it develops a black char all over. Alternatively, place the pepper on a pan directly under the broiler. Use tongs to rotate every 10 minutes to blister the skin evenly.
  • Remove the pepper and place in a bowl. Cover with a lid to steam for 5 minutes. Use your fingers to rub away the skin. Discard seeds and stem.
  • Place pepper, olive oil, salt, hot sauce, and water into a blender. Puree until completely smooth and transfer to a squeeze bottle. Refrigerate and use within 1 week.


Serving: 1bottle | Calories: 285kcal | Carbohydrates: 7g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Sodium: 1299mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3725IU | Vitamin C: 155.5mg | Iron: 0.5mg

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1 year ago

Amazing…Top with stirfried vegetables, and add salt and pepper

John Mc
John Mc
3 months ago

This is delicious! I made it to go with the corn soup, but I can imagine this on just about anything! I made about a pint of it since I had peppers I needed to use up. Any suggestions on whether or not this freezes well?

1 month ago

I’m sorry, I don’t mean to be negative but this recipe is terrible. It is very watery and doesn’t have any flavor

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