Bell Pepper Coulis RecipeA coulis (pronounced "koo-lee") is a simple sauce made of puréed vegetables or fruits, which can be served hot or cold. This recipe for bell pepper coulis is a nice accompaniment for roasted meats and makes a tasty and colorful garnish for puréed soups, too.
It can be made with any of the red, yellow or orange bell peppers. Just don't make it with green ones.
Also check out this easy recipe for making your own vegetable stock.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2-3 large red, yellow or orange bell peppers
- 2 oz. extra virgin olive oil
- 2 Tbsp. chopped shallots
- ¼ cup vegetable stock
- 1 Tbsp balsamic vinegar
- Kosher salt & ground white pepper, to taste
- Remove the core, seeds and membranes from the peppers and roughly chop them.
- Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute.
- Add the shallots and sauté for a minute or two or until they're slightly translucent.
- Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender.
- Add a couple of tablespoons of stock and cook for another minute or two.
- Remove from heat and purée in a blender.
Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
- Add vinegar, adjust consistency with remaining stock, and season to taste with Kosher salt and white pepper.