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Home » Recipes » Sauces

Simple Red Pepper Coulis

Published: Jul 17, 2023 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 4 Comments

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This easy roasted red pepper coulis is a rich and flavorful sauce that makes the most of sweet smoky bell peppers and fragrant fresh basil leaves. It's very simple to make this colorful bell pepper coulis and it's so delicious drizzled onto meat, chicken, fish or plant-based mains!

If you love roasted red peppers as much as I do, then do check out my easy nomato sauce and my roasted red pepper chicken for another time!

a spoonful of red pepper coulis held above a white bowl of coulis next to basil leaves, garlic and a red pepper.

Roasted red peppers have such a delicious sweetness, and make for a great swap for tomatoes to make a tasty sauce! Rather than using a jar, I do suggest to roast your own bell peppers for that rich smoky flavor that feels quite decadent. It really does up the flavor!

This red pepper coulis comes together so easily by roasting your bell peppers, cooking up with some onion and garlic, and then blending into a rich colorful sauce.

The beauty of this red pepper sauce is just how versatile it is! Serve with meats, fish or eggs if they work for you, or I like to spread a little onto a sandwich or drizzle over a grain bowl or roasted vegetables.

Have a peek at my green pasta sauce, macadamia pesto and my pesto with thai basil for more savory sauce ideas!

Jump to:
  • ❔ What is a pepper coulis?
  • ⭐ Why this recipe is so good
  • 🌶 Ingredients
  • 📖 Swaps and variations
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍽 Serving suggestions
  • ⏲️ Freezing advice
  • 🥣 More sauce recipes
  • 📖 Recipe
  • 💬 Comments

❔ What is a pepper coulis?

Often people think of coulis as a sweet sauce, such as my passion fruit coulis and easy mango coulis for example. A fruit coulis is made by combining fruit with sugar, then heating, pureeing and, optionally, straining the sauce.

A savory coulis is equally delicious, and typically combines veggies, a liquid such as stock and seasonings if you like. The sauce is then blended, and it can be strained if you prefer a thinner consistency.

⭐ Why this recipe is so good

Full of flavor. Sweet smoky roasted bell peppers are so delicious, and even more flavorful with garlic and fresh basil.

Uses simple ingredients. We use ingredients that most of us have to hand in the fridge and pantry, or are easy to find in stores!

Tomato free sauce. We simply use bell peppers for this sauce, so it's suitable for those who cannot tolerate tomatoes. If you're looking for more tomato free recipes, do have a peek at my pasta recipes without tomato sauce and my post on tomato alternatives for more ideas!

🌶 Ingredients

individually labelled ingredients to make red pepper coulis including red bell peppers, onion, basil leaves, garlic and olive oil.

All the ingredients and their quantities are set out in the recipe card below.

Some notes on a few of them:

  • Red peppers - we want to use sweet red bell peppers for this recipe, and not hot peppers or bell peppers of another color. Red peppers have the best sweetness when roasted and give the sauce a rich flavor.
  • Onion and garlic - both give the sauce extra flavor, and you can always add another garlic clove if you like!
  • Basil leaves - pick fresh basil leaves for their fragrant flavor - so summery I always think!

📖 Swaps and variations

Add a pinch of spice. If you like even more flavor, a little pinch of sweet paprika would be nice!

Use a jar of roasted peppers. This skips the step of using homemade roasted peppers if you're short on time. If you're here for low histamine diet recipes, then I suggest to roast your own peppers.

🔪 Step by step instructions

Making this red pepper coulis is very simple, with just a few steps. In terms of equipment, you will need some parchment paper to roast the peppers, and a blender to puree the sauce.

All the instructions are in the recipe card below, but these photos should help guide you.

slice of red bell peppers on a baking sheet labelled number one.

Step 1: Roast the red peppers

After removing the seeds and membrane from the peppers, dice into 2-3 pieces, drizzle with olive oil and roast in the oven for about 30 minutes (image 1).

skinned red bell peppers on a wooden chopping board labelled number two.

Step 2: Remove the pepper skins

Place the peppers in a covered bowl (or bag) and leave for about 5 minutes. Then carefully peel the skins off the peppers and dice (image 2).

diced red bell peppers, onion and garlic in vegetable stock in a black skillet labelled number three.

Step 3: Cook the pepper sauce

Cook onion and garlic, then add the peppers and vegetable stock. Cook for 5-10 minutes so the sauce reduces (image 3).

red pepper coulis in a blender labelled number four.

Step 4: Blend the red pepper coulis

Add the pepper mixture, basil leaves and apple cider vinegar (if using) to your blender and blend to a thick sauce (image 4).

💭 Recipe tips and notes

  • I do suggest to use red bell peppers rather than yellow or orange (or green) as they have much more sweetness.
  • The roasted red peppers should have blackening to the skins. If needed, roast for a few more minutes to achieve this charring.
  • If you like a thinner sauce, add a little more vegetable stock. For a thicker sauce, use a little less!
  • As an alternative cooking method, you can 'roast' the peppers by placing whole red peppers on the flame of a gas hob. Turn occasionally, for 10-15 minutes, as set out in BBC Good Food's guide to roasting peppers.

📋 Frequently asked questions

What do roasted red peppers taste like?

Homemade roasted red peppers have a rich sweet flavor with a hint of smokiness.

Can I use peppers of other colors?

You can make a pepper coulis with yellow or green peppers, but it won't have the same sweetness as roasted red peppers.

Can I use store-bought roasted red peppers?

You can swap out homemade roasted peppers for a jar of roasted peppers, but it won't have the same sweet smoky flavor as roasting your own, and they may be a little salty depending on the liquid they have been stored in.

🍽 Serving suggestions

A drizzle of this bell pepper coulis would add so much flavor to:

  • Grilled, roasted or air fried chicken such as my air fryer boneless chicken thighs or my honey chicken burger
  • Fish dishes such as my air fryer cod recipe
  • Egg dishes (note that my low histamine readers may wish to avoid eggs)
  • Sandwiches - my favorite way to enjoy it!
  • Rice or grain dishes, including my couscous buddha bowl
  • Roasted vegetables such as my roasted Tenderstem broccoli and my roasted sweet potatoes and zucchini
  • My air fryer sweet potato wedges - dunk them in the sauce!

⏲️ Freezing advice

It's very simple to freeze this roasted pepper coulis for another meal. Simply allow the coulis to cool, then spoon into small freezer-safe containers or bags.

Freeze It recommends that you can freeze pasta sauces for up to six months, but my low histamine readers may wish to reduce this time.

red pepper coulis in a white bowl with a spoon in it next to basil leaves and garlic cloves.

🥣 More sauce recipes

Find both sweet and savory sauces to enjoy, including my fruity blueberry apple sauce recipe and my vegan pistachio pesto, as well as these recent recipes:

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I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!

📖 Recipe

a spoonful of red pepper coulis held above a white bowl of coulis next to basil leaves, garlic and a red pepper.

Simple Red Pepper Coulis

Claire
Made with sweet roasted red peppers and fragrant basil leaves, this roasted red pepper coulis is so easy to make as a delicious sauce to serve with meat, fish or plant-based mains!
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Sauces
Cuisine American, British
Servings 4 servings
Calories 52 kcal

Equipment

  • Blender
  • Parchment paper

Ingredients
 
 

  • 2 red bell peppers
  • 1 tablespoon olive oil
  • ¼ onion diced
  • 1 garlic clove
  • ½ cup vegetable stock
  • 1 tablespoon fresh basil leaves
  • 1 teaspoon apple cider vinegar optional

Instructions
 

  • Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
  • Remove the seeds and membrane from the red bell peppers and dice into 3-4 pieces. Place on the baking sheet, drizzle with a little olive and roast the red peppers for 30 minutes until softened with slightly blackened skins.
  • Place the red peppers in a bowl (use tongs as they will be hot), then cover with a plate, or alternatively place in a sealed bag. Leave for 5 minutes, then once cool enough to handle, peel off the skins and discard. Dice the peppers into small pieces.
  • Heat olive oil in your skillet and saute onion and garlic for 4-5 minutes until softened on a low heat. Add the diced peppers and pour in the vegetable stock. Increase the heat to medium, and simmer for 5-10 minutes so the stock reduces.
  • Pour the pepper mixture into your blender (if needed, allow to cool a little, if your blender can't take hot liquids), along with the basil leaves and apple cider vinegar (if using). Blend to a thick roasted red pepper coulis!

Notes

  • The apple cider vinegar is optional, and can be left out if you prefer.
  • The roasted red peppers should have blackening to the skins. If required, roast for a few more minutes to achieve this as it brings out the sweetness of the flesh.
  • Let the red peppers cool a little before removing the skins.
  • As an alternative to roasting the bell peppers, you can place whole peppers on the flame of a gas hob and allow to blacken (turning occasionally) for 10-15 minutes, as this post on roasting peppers by BBC Good Food sets out.
  • Nutritional information is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic, apple cider vinegar and onion, which score 1.
  • vegetable stock will depend upon ingredients used.

Nutrition

Calories: 52kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 120mgPotassium: 141mgFiber: 1gSugar: 3gVitamin A: 1952IUVitamin C: 77mgCalcium: 8mgIron: 0.3mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Rob says

    December 13, 2023 at 2:56 am

    5 stars
    Simple and delicious!

    Reply
    • Claire says

      December 13, 2023 at 8:39 am

      So glad you liked it Rob!

      Reply
  2. Sarah says

    October 15, 2023 at 7:38 am

    5 stars
    Delicious, fresh, and perfect over herbed baked chicken.

    Reply
    • Claire says

      October 15, 2023 at 7:41 am

      So glad you liked it! Sounds delicious with the chicken, so I must try it!

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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