Roasted Red Pepper Coulis

This sauce does have a fancy name (see above), but I usually call it capsicum sauce.


  • 2 large red capsicums (bell peppers)
  • 3 Tablespoons non-dairy milk (or use olive oil)
  • Salt and Pepper
  • Pinch cayenne pepper
  • 1 garlic clove, minced (optional)
  • Squeeze lemon juice (optional)


  1. Heat oven to 200C
  2. Place red peppers on a baking tray and roast for 30-45 minutes, turn occasionally, until the skins are blackened all over.
  3. Remove peppers and allow them to cool completely.
  4. Remove the seeds, cores and skin (the skin should just slide off)
  5. Place all ingredients in a blender/food processor and puree until smooth
  6. Sauce can be warmed up or served cold.



Pour over top of vegetables, rice, pasta or simply use as a dip! Yum.


One response to “Roasted Red Pepper Coulis

  1. Yum! This reminds me of romesco which they eat in Spain by dipping charred (or roasted) spring onions into it. Can’t wait to try it! -Amanda

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