Bell Pepper Coulis Recipe

Bell Pepper Coulis Sauce
Robert George Young/Photographer's Choice RF/Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 1 pint (32 servings)
Ratings

By Danilo Alfaro

Updated 08/16/17

Bell Pepper Coulis Recipe

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. Just don't make it with green ones.​

Also, check out this easy recipe for making your own vegetable stock.

What You'll Need

  • 2 to 3 large bell peppers (red, yellow, or orange)
  • 2 ounces extra virgin olive oil
  • 2 tablespoons shallots chopped
  • 1/4 cup vegetable stock
  • 1 tablespoon balsamic vinegar
  • dash salt (to taste)
  • dash pepper (to taste)

How 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.​
  1. 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.​
  2. Add vinegar, adjust consistency with remaining stock, and season to taste with Kosher salt and white pepper.
Nutritional Guidelines (per serving)
Calories 18
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 9 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)