Red Bell Pepper Coulis Recipe
Published September 30, 2023. This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make bell pepper coulis recipe comes together in minutes and is the perfect elegant sauce to serve up with your main entrees. You will love the bold flavors in this tasty coulis.
Sauces can take any dish to the next level. My favorite dishes to serve alongside any dish or meal are my Cilantro Lime Sauce or Caponata.
Bell Pepper Coulis Recipe
Bell pepper coulis is a simple recipe consisting of roasted peppers, onions, and stock that are pureed until smooth to make a sauce. The coulis turns a vibrant red-orange color and is loaded with tasty roasted pepper flavors. A coulis is a general term that refers to a thick puree. Essentially you can turn any vegetable or fruit into a coulis.
There are some variations to this recipe as you can use any color bell pepper, although I would avoid green as they do not have the sweetness as the other colors. In addition, you can also use things like acid or fresh herbs to enhance the flavor of the coulis.
Ingredients and Substitutions
- Roasted Peppers – It is best to use peppers that are roasted ahead of time for this recipe. You can use my roasted red pepper recipe, or you can buy them pre-prepared.
- Stock – Chicken stock or vegetable stock will work for this recipe.
- Onions – You will need shallots and garlic in this. However, you can substitute a red, white, yellow, or sweet onion for the shallots.
- Oil – Olive oil, avocado oil, or clarified butter will work.
How to Make a Bell Pepper Coulis Recipe
Caramelize the shallots in a medium-sized saucepot in the olive oil over low to medium heat while occasionally stirring for 6 to 8 minutes or until browned.
Next, stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.
Place in the roasted peppers and sauté for 1 to 2 minutes.
Pour the chicken stock and simmer over medium-high heat for 3 to 4 minutes.
Transfer everything to a blender and remove the center cap of the lid so that the blender does not explode from the heat when turned out.
Place a kitchen towel over the center caphole.
Process on medium speed until smooth.
Season the red pepper coulis with coarse salt and ground white pepper.
Store or use.
How to Use It
This red pepper coulis can be used in a myriad of ways. Here are my favorite ways to use them.
- As a pasta sauce.
- On top of chicken, pork, or fish.
- A sauce in tacos.
- As a garnish on fries or nachos.
Make-Ahead and Storage
Make-Ahead: For freshness, you can make this up to 3 days ahead of time.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze well and be covered for up to three months. Thaw in the refrigerator for 1 day or until thawed.
How to Reheat: Add the desired amount of red pepper coulis to a small saucepot and heat over low heat until warm.
Chef Notes + Tips
- If you do not have any roasted peppers, you can use fresh seeded bell peppers. You will need to sauté them over low heat for 6 to 8 minutes at the same time you would be adding on the roasted peppers.
More Sauce Recipes
Red Bell Pepper Coulis Recipe
Ingredients
- 2 tablespoons olive oil
- 1 peeled small-diced shallot
- 2 finely minced garlic cloves
- 5 seeded roasted peppers
- 1 cup chicken stock
- coarse salt and ground white pepper to taste
Instructions
- Caramelize the shallots in a medium-sized saucepot in the olive oil over low to medium heat while occasionally stirring for 6 to 8 minutes or until browned.
- Next, stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.
- Place in the roasted peppers and sauté for 1 to 2 minutes.
- Pour the chicken stock and simmer over medium-high heat for 3 to 4 minutes.
- Transfer everything to a blender and remove the center cap of the lid so that the blender does not explode from the heat when turned out.
- Place a kitchen towel over the center caphole.
- Process on medium speed until smooth.
- Season the red pepper coulis with coarse salt and ground white pepper.
Fabulous! Silky smooth sauce….with lots of flavor. I used Chef’s recipe for roasting your own roasted red bell peppers. Using all organic products I believe this is the best sauce ever!
so good!!