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 making the recipe your own.

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

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.

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?

Mmmmhhhhmmm. Sounds delicious! Love this sauce on everything:)