5-Ingredient Bell Pepper Sauce (Rouille)

This 5-ingredient bell pepper sauce (aka rouille) is your new fridge staple. Made with roasted red peppers, garlic, and cashews, it's bright, creamy, and wildly versatile-great over roasted veg, grilled chicken, or drizzled over greens.

Why You'll Love 5-Ingredient Bell Pepper Sauce (Rouille)

It's bold, creamy, and takes five minutes in a blender. Big flavor, minimal effort. It keeps for a week in the fridge-but it won't last that long.

Tips and Tricks

• Roast your own bell peppers for deeper flavor, or use high-quality jarred.
• Toast the cashews first if you want extra depth and richness.

Variations

• Add Calabrian chili or harissa for heat.
• Swap cashews with almonds or sunflower seeds for a nut-free option.

Substitutions

• No green onions? Use a small shallot or a few chives.
• No cashews? Sub with tahini or soaked almonds.

Best served with

• Grilled chicken thighs
• Roasted cauliflower or sweet potatoes
• Spread on sandwiches or grain bowls

How to Store Leftovers

• Refrigerate in an airtight container for up to 7 days. Freeze in ice cube trays for portioned use later.

Common Questions

5-Ingredient Bell Pepper Sauce (Rouille)

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This 5-ingredient bell pepper sauce (aka rouille) is your new fridge staple. Made with roasted red peppers, garlic, and cashews, it's bright, creamy, and wildly versatile. Great over roasted veg, grilled chicken, or drizzled over greens.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2 cups

Course: Dressing/Condiment

Cuisine: Mediterranean-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 2 Roasted Red Bell Peppers
• 3 Garlic Cloves
• 3 Green Onions roasted
• ¼ cup Cashews
• ½ cup Extra-Virgin Olive Oil
• ¼ cup Vinegar
• 1 tablespoon Lemon Juice
• ½ teaspoon Smoked Paprika Optional
• Kosher Salt and Pepper to taste

Equipment

• Vita-mix or high-speed blender
• Jar or airtight container for storage
• Spatula

Method

 

Blend the Base

1. In a blender, combine roasted red peppers, garlic, roasted green onions, cashews, lemon juice, and paprika (if using).

Emulsify

1. With the blender running, slowly drizzle in the olive oil until smooth and creamy. Add more oil as needed to adjust consistency.

Season

1. Taste and season with kosher salt and freshly ground black pepper. Add a splash more lemon or vinegar if you want more brightness.

Store

1. Transfer to a jar or container. Keeps in the fridge for up to 1 week. For longer storage, freeze in small batches.

Notes

Storage: keep in an airtight jar in the fridge for up to a week. It also freezes well in small batches, thaw in the fridge overnight before using.

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