A Coulis is a thin sauce made from puréed and strained vegetables or fruits, commonly served over meats or vegetables. Used as a base or added into soups or other sauces, or as a sauce by itself or with Tomato Purée and served with Pasta. Pepper Coulis is made from Peppers or a mix of Peppers.
Pretty simple right. It’s just puréed peppers with a cool French name, “Coulis”. Pronounced “Koo-LEE”.
It can add so much to a dish. Especially if you get that Salt, Heat, and Acidity right.
For this recipe, I scored a bunch of Long Red Sweet Peppers. Below is the Standard Recipe which, you can add more ingredients to adjust the direction of where you want the sauce to go.
Pepper Coulis Flavor Profile
Pepper Coulis can have a wide variety of Flavor profiles. It all depends on what direction you want to take it. For Pepper Coulis, the dominant flavor should be Peppers.
For my version of the Standard Pepper Coulis, I prefer the below taste profile.
The salt should be noticeable with a touch of Heat and Tang from the added acid. You don’t need sugar, as the natural sweetness in the peppers should come through after cooking. Slight undertone from Garlic and Chicken Stock, but not overpowering.
From here with the Base established. You can take it in any direction.
Peppers
Use Red & Yellow Bell Peppers, Sweet Red long Peppers. Which is what I used for this Recipe, Roasted Peppers. Add some Hot Peppers for heat.
Use the Peppers as is, or Roast the Peppers. Then remove the Core, Seeds and Membrane from the Peppers and Chop coarsely.
Roasting Peppers
Alternatively, you can purchase a Jar of Roasted Peppers.
However, if you’d like to roast your own. Place them into the oven on broil. Turning once in a while to char the outside. The Peppers will Blacken, and the Skin will blister. Remove from the oven and place into a container or pot with a lid. This will loosen the skin, after a few minutes or so.
When cooled, remove the skin, Cut in half and remove the Core, Seeds, and Membrane.
It is easier to remove the core, seeds, and membrane before roasting, but I believe more flavor is developed if the peppers are roasted whole. Plus, you can fit more into the oven.
Other Ingredients
The Base of Coulis or Pepper Coulis is Peppers. A Specific Kind of Pepper or a mix of various Peppers with some added Hot Peppers if desired.
To this, you can add in Garlic, Shallots, Parsley, Red/White/Yellow/Green Onion, and Herbs & Spices such as Basil, Parsley, Chervil, Chipotle Powder, Ancho Powder, Peppercorns, Paprika, and even various nuts. Like Almonds, Cashews, Brazilian Nuts, etc…
Add Various Wines to infuse with subtle flavors of a particular wine.
Pepper Coulis Acidity
Adjust the acidity with the use of Vinegars or Lemon/Lime Juice.
The acidity can come from White Vinegar, Wine Vinegar, Apple Cider Vinegar, Balsamic Vinegar, Sherry Vinegar, or any other source depending on how you want to shape the flavors.
Pepper Coulis Consistency
Add more water or stock to adjust the consistency for its particular use. There is no right or wrong consistency here, as it depends on what you are looking for. It is a Sauce and so should be Sauce consistency, but how thick or thin is entirely up to you.
Thin it out with Water or Stock, or Reduce to thicken. I always put in 1/4 C of Stock to simmer 2–3 minutes and then purée. Strain and then adjust with more Stock if necessary.
The texture can be adjusted with the Sieve as well. For a fine sauce, strain through a Fine Sieve. With some coarseness from the Puréed Peppers, strain through a Medium Sieve. And if coarseness is desired don’t strain at all, just blend in the blender until desired coarseness.
Pepper and Tomato Coulis
Combine equal amounts of Pepper Coulis and Tomato Purée.
Another option is to add 1 Tomato per Pepper and Roast or cook along with the coarsely chopped Peppers.
Storage
Coulis will keep in the fridge for a few days and much longer if frozen. Coulis freezes quite well. Place into Freezer Ziploc bags to freeze. Take out to thaw when ready to use.
Equipment
- 1 Skillet
- 1 Blender
Ingredients
- 1 lb Peppers - See Notes
- 2 Tbl Olive Oil
- 3 Cloves Garlic - Chopped
- 1/4 C Stock - See Notes
- Sea Salt & White Pepper to Taste
- 1 Shallot - Optional
- Lemon Juice - See Notes
Instructions
- Remove the Core, Seeds and Membrane of the Peppers and Chop Coarsely.
- Heat Olive Oil in a Sauce Pot over Low Heat. Add the Vegetables and Cover with a Lid. Sweat the Vegetables for about 20 minutes, or until soft. Mixing once in a while.
- Add Stock or Water and Simmer a few minutes. Place the Contents into a blender to purée, then strain through a Sieve.
- Adjust the texture by adding more Stock or Water if needed. Adjust the acidity with lemon Juice and Seasoning with Sea Salt & White Pepper to Taste.
Notes
Peppers
Any Blend of Peppers will do. Use Bell Peppers – typically Red & Yellow, Long Sweet Red Peppers, Roasted Peppers, some added in Hot Peppers. Depending on the size, but about 5–6 Peppers or 1 lbs. A little over a pound is fine.Stock
Chicken Stock, Vegetable Stock or Water can be used. You don’t want to add too much since this is a dish that is dominant with Pepper Flavors. The Stock should go relatively unnoticed.Lemon Juice
Lemon juice is used to adjust the acidity but can be substituted with Red Wine Vinegar, White Vinegar, Apple Cider Vinegar or any other source of acidity.Pepper and Tomato Coulis
Combine Pepper Coulis and Tomato Purée in equal amounts.New Posts
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