Red Bell Pepper Coulis Recipe
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.
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.
Notes
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.
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.
Nutrition
Serving: 1gCalories: 113kcalCarbohydrates: 6gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 823mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 277IUVitamin C: 26mgCalcium: 30mgIron: 1mg