Bell Pepper Coulis

By Danilo Alfaro

Updated 11/22/19

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)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 1 pint (32 servings)
Nutritional Guidelines (per serving)
18 Calories
2g Fat
0g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 pint (32 servings)
Amount per serving
Calories 18
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 1mg 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.

Ingredients

  • 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)

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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