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
Equipment
- blender
Ingredients
- 1 red bell pepper
- 2 tbsp olive oil extra virgin
- 1/2 tsp kosher salt
- 1-2 tsp hot sauce
- 1/2 cup water
Instructions
- 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.
Nutrition
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Amazing…Top with stirfried vegetables, and add salt and pepper
Mmmmhhhhmmm. Sounds delicious! Love this sauce on everything:)
This is delicious! I made it to go with the corn soup, but I can imagine this on just about anything! I made about a pint of it since I had peppers I needed to use up. Any suggestions on whether or not this freezes well?
You’re right. It would compliment just about anything. I’ve had it on grilled vegetables and as a sauce base for pizza or garlic bread. It’s possible to freeze it. If you thaw it, you’ll notice the emulsion “break” so you can drain excess water and run it through a blender (or rewarm it and whisk.
I’m sorry, I don’t mean to be negative but this recipe is terrible. It is very watery and doesn’t have any flavor
Hi Linda, I appreciate your feedback. This is a classic technique more than a recipe. I have 1/2 cup water for the recipe because most blenders have a minimum amount of water required to cover the blades. A quick fix would be to roast an additional pepper (so 2 bell peppers instead of 1) and adjust the water ratio based on your intended use of the sauce. I almost always adjust this coulis to make it thinner/thicker, more salt/less salt depending on how strongly I need the sauce to taste for the dish. I hope this helps in terms of… Read more »