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A close-up, top-down view of a glass jar filled with thick, smooth, orange-brown sauce with small black specks.

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Dressing/Condiment
Cuisine: Mediterranean-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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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