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