Pepper Coulis
Bright, flavorful, and incredibly versatile, this Pepper Coulis is a must-have sauce that elevates any dish with its smoky sweetness and vibrant color. Made from roasted red and yellow bell peppers, this recipe achieves a silky, velvety texture blended with sautéed garlic, onion, and a splash of lemon juice for a zesty finish. Perfect for enhancing grilled meats, roasted vegetables, or even as a dip, this easy-to-make coulis is ready in just 30 minutes and adds a gourmet touch to your table. Whether you're meal-prepping or entertaining, this vibrant sauce is a standout choice that's both simple and impressive.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 1 large yellow bell pepper
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 0.5 medium onion
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 cup vegetable stock or water
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper.
Wash and dry the red and yellow bell peppers. Place them on the prepared baking sheet and roast in the oven for 15-20 minutes, turning halfway through, until the skins are blistered and charred.
Transfer the roasted peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them cool for 10 minutes. This will make it easier to remove the skins.
While the peppers are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the garlic cloves and onion (roughly chopped) and sauté for 4-5 minutes until softened and aromatic. Remove from heat and set aside.
Once the peppers are cool enough to handle, peel off the charred skins, remove the stems, and discard the seeds.
In a blender or food processor, combine the roasted peppers, sautéed garlic and onion, remaining 1 tablespoon of olive oil, lemon juice, salt, ground black pepper, and vegetable stock or water.
Blend until smooth and creamy. If the coulis is too thick, you can add more vegetable stock or water, 1 tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if needed. Transfer the coulis to a bowl or jar and allow it to cool to room temperature before serving.
Serve the pepper coulis as a sauce for grilled meats, roasted vegetables, or as a dip. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 17.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
