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Coulis Pepper

Pepper Coulis

Standard Pepper Coulis Recipe that can be made from Red & Yellow Bell Peppers, Sweet Red Peppers, Roasted Peppers or some Hot Peppers added.
Servings: 1 portions
Prep15 minutes
Cook 25 minutes

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. 
 
Course: Condiment, Ingredient, Sauce, Soup
Cuisine: American, Canadian
Keywords: Coulis, Pepper Coulis, Red Pepper Coulis
Author: JAH