Bell Pepper Coulis

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
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Updated on 01/20/22
étal de poivrons dans un marché à Trouville (pepper stall in a market in Trouville)
Multi-colored bell peppers ideally-suited for beautiful coulis

Michelet/Wikimedia Commons (CC0 Public Domain)
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 32 servings
Yield: 1 pint
Nutrition Facts (per serving)
20 Calories
2g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 20
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 15mg 77%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 22mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 

A 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, and if you're feeling adventurous, you might even try making it with purple ones. However, green ones aren't ideal.

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Ingredients

  • 2 to 3 large bell peppers, red, yellow, or orange

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons chopped shallots

  • 1/4 cup vegetable stock

  • 1 tablespoon balsamic vinegar

  • 1 dash salt, to taste

  • 1 dash freshly ground black pepper, to taste

Steps to Make It

  1. Remove the core, seeds, and membranes from the peppers and roughly chop them.

  2. Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute.

  3. Add the shallots and sauté for a minute or two or until they're slightly translucent.

  4. Reduce heat to low; add the chopped pepper. Cover and sweat for about 15 minutes or until tender.

  5. Add a couple of tablespoons of stock and cook for another minute or two.

  6. Remove from heat and purée in a blender.* Add vinegar, adjust consistency with remaining stock, and season to taste with kosher salt and white pepper.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

*Recipe 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.

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