Red Pepper Coulis
This Red Pepper Coulis is a vibrant, creamy sauce that elevates any dish! Perfect for drizzling over pasta, grilled veggies, or as a dip.
Servings: 4 servings
Ingredients
Ingredients:
- 2 tablespoons Extra-virgin olive oil divided
- 1 medium White onion chopped finely
- 2 cloves Garlic freshly chopped
- 16 ounces Roasted red bell peppers homemade or store-bought
- 1 teaspoon Kosher salt
- 1/2 cup Heavy cream
- 1/4 cup Fresh basil leaves chopped
- 1 tablespoon Balsamic vinegar splash
- as needed Vegetable stock optional for consistency
Instructions
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- Heavy-bottomed saucepan
- Wooden Spoon
- Sharp Knife
- Measuring Spoons
- Blender or food processor
Notes
- Store in an airtight container in the fridge for up to one week.
- Freeze in small portions using ice cube trays for future meals.
- Reheat gently on the stove or in the microwave.