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Red Pepper Coulis – The Ultimate Go-to Sauce
Here are 5 Dishes just not the same without Red Pepper Coulis:
- Baked Salmon Recipe with a Horseradish Crust
- The Original Onion Pie
- Goat Cheese and Broccoli Frittata
- Brie, Goat Cheese & Mushroom Soufflé
- Stuffed Onion – Using a Sweet Vidalia Onion
Roasted Red Pepper Coulis - The Perfect Bell Pepper Coulis!
Hello Friends, today I am going to share with you my Red Pepper Coulis Recipe a delicious and easy to make sauce that is perfect with eggs, seafood, and poultry. And best of all remarkably easy to make! This Red Pepper Coulis can be refrigerated for up to one week. Or you can freeze it. It freezes beautifully and will last you a very long time. I'm telling you friends this amazing Bell Pepper Coulis will elevate your dishes to a whole new level! That's why Red Pepper Coulis is my go-to sauce. So what are we waiting for? Let's get cooking!
Recipe Video
Ingredients
1 tablespoon Extra Virgin Olive Oil
1 cup Onion, chopped
1 jar Roasted Red Peppers (Roland, 24 oz.)
1 tablespoon Garlic, chopped
Instructions
- In a saucepan, heat the olive oil, when hot adds the onion and cook until translucent. Add the garlic, and when fragrant add the peppers and their juice and cook for 10 to 15 minutes.
- With an immersion blender, process until very smooth.
- Strain through a fine sieve or a Chinois and adjust seasoning with Salt and Pepper.
You can find the items below used in making this dish at our online store!
Like this recipe?Please share it with your family and friends!
Hi Chef, would I get acceptable results using a muslin cheese cloth instead of a chinois?
Not as practical but would work just fine! 😊
Hi Chef, can we use fresh red bell pepper and cook them (roast them) then make the coulis?
Merci Chef!!
Sorry for the late response! YES by all means, you certainly can use freshly roasted bell pepper!