Red Pepper Coulis

When it comes to vibrant flavors and stunning presentations, nothing quite compares to a beautiful Red Pepper Coulis. This sauce is a lovely blend of roasted red bell peppers, aromatic garlic, and fresh basil, creating a rich and creamy delight that can elevate any dish. Whether you’re drizzling it over grilled vegetables, pasta, or even as a dip, this coulis will impress your guests and tantalize your taste buds.

Why I Love This Recipe

The beauty of Red Pepper Coulis lies in its versatility. It’s not just a sauce; it’s a flavor enhancer that can transform a simple meal into something extraordinary. I love how it combines the sweetness of roasted red peppers with the richness of cream and the freshness of basil. The result is a sauce that’s not only delicious but also visually appealing. Plus, it’s straightforward enough for weeknight dinners and elegant enough for dinner parties.

Ingredient Notes

• Extra-virgin olive oil: This is the base of our coulis, providing richness and depth of flavor. Dividing it ensures we get the best flavor in both the sautéing and finishing stages.
• White onion: Chopped finely, it adds a mild sweetness and aromatic background.
• Garlic: Freshly chopped garlic infuses the coulis with a warm, savory essence.
• Roasted red bell peppers: About 16 ounces; these can be homemade or store-bought. They are the star of our dish, contributing sweetness and a beautiful red hue.
• Kosher salt: Essential for enhancing all the flavors in the coulis.
• Heavy cream: This adds a luxurious texture and richness to the sauce.
• Fresh basil leaves: Chopped and added for a fresh, herbal note that brightens the dish.
• Balsamic vinegar: A splash at the end adds depth and a hint of acidity that balances the sweetness of the peppers.
• Vegetable stock: Optional for adjusting the consistency of the coulis if needed.

Tools & Equipment Needed

• Heavy-bottomed saucepan: Ideal for even cooking and preventing sticking.
• Wooden spoon: Perfect for stirring without scratching your cookware.
• Sharp knife: Essential for chopping onions, garlic, and peppers.
• Measuring spoons: To ensure accuracy in your ingredient amounts.
• Blender or food processor: For achieving that smooth, silky texture.

Red Pepper Coulis: How It’s Done

Step 1: Sauté the Aromatics

In a heavy-bottomed saucepan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped white onion and sauté until it’s translucent, about 5 minutes. Stir in the chopped garlic and cook for another minute until fragrant.

Step 2: Combine the Peppers

Next, add the chopped roasted red bell peppers and kosher salt to the saucepan. Cook for about 3-4 minutes, allowing the flavors to meld together.

Step 3: Blend the Mixture

Remove the saucepan from heat. Transfer the mixture to a blender or food processor. Add the remaining 2 1/2 tablespoons of olive oil, heavy cream, chopped basil, and balsamic vinegar. Blend until smooth. If you prefer a thinner consistency, add vegetable stock gradually while blending until you reach your desired thickness.

Step 4: Taste and Adjust

Taste your Red Pepper Coulis and adjust seasoning if necessary. You may want to add a pinch more salt or a dash of balsamic vinegar for extra tang.

Step 5: Serve

Serve the coulis warm or at room temperature, drizzled over your favorite dishes. It pairs beautifully with grilled meats, seafood, pasta, and even as a vibrant dip for fresh bread.

Warm & Cool Weather Spins

• In warmer months, serve the Red Pepper Coulis chilled as a vibrant dip with vegetable platters or pita chips.
• In cooler months, drizzle it over hearty soups like Stuffed Pepper Soup for added warmth and flavor.
• Mix it into creamy pasta dishes such as Creamy Roasted Red Pepper Pasta for a luscious sauce.
• For a unique twist, use it as a base for a warm grain bowl topped with roasted vegetables and protein.

Troubles You Can Avoid

• Be careful not to overcook the garlic; it can become bitter if browned too much.
• Ensure your peppers are well-roasted to enhance the sweetness in your coulis.
• Don’t forget to taste and adjust your seasonings before serving; every batch can vary slightly.
• If you find your coulis too thick, gradually add vegetable stock while blending until you reach your desired consistency.

Storing, Freezing & Reheating

The Red Pepper Coulis can be stored in an airtight container in the refrigerator for up to one week. For longer storage, freeze the coulis in small portions using ice cube trays, then transfer to a freezer bag. This way, you can easily thaw just the right amount for future meals. To reheat, simply warm it gently on the stove or in the microwave until heated through.

Popular Questions

Can I use fresh red bell peppers instead of roasted ones?

While you can use fresh red bell peppers, roasting them first enhances their natural sweetness and flavor, making the coulis much richer.

Is there a vegan alternative to heavy cream?

Absolutely! You can substitute heavy cream with coconut cream or a plant-based cream to keep the recipe vegan-friendly.

How can I make this recipe spicier?

If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce when blending the coulis.

What dishes pair well with Red Pepper Coulis?

This coulis is incredibly versatile! It pairs wonderfully with pasta dishes like Creamy Spinach Mushroom Fettuccine, grilled chicken, roasted vegetables, and even as a topping for bruschetta.

You Might Also Like

• Creamy Roasted Red Pepper Pasta
• Stuffed Pepper Soup
• Creamy Spinach Mushroom Fettuccine

See You at the Table

With its rich flavor and beautiful color, Red Pepper Coulis is a must-have in your culinary repertoire. Its simplicity and versatility make it a perfect companion for a myriad of dishes, and once you try it, you’ll wonder how you ever lived without it. So gather your ingredients, follow these easy steps, and enjoy the deliciousness that this coulis brings to your table!

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