Red Pepper Coulis
This Red Pepper Coulis is vibrant and versatile! A rich sauce that's perfect for drizzling over your favorite dishes.
Servings: 4 servings
Ingredients
- 4 ½ tablespoons extra-virgin olive oil divided
- 1 cup white onion chopped
- 2 cloves garlic chopped
- ½ teaspoon kosher salt
- 1 ½ tablespoons heavy cream
- 1 tablespoon fresh basil leaves chopped
- 2 teaspoons balsamic vinegar
- Vegetable stock as needed, optional
Instructions
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.
- Add the chopped white onion to the skillet and sauté for about 5 minutes or until it becomes translucent. Then, add the chopped garlic and cook for an additional minute, stirring frequently to avoid burning.
- Stir in the chopped roasted red bell peppers and kosher salt. Cook for another 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and let the mixture cool slightly. Transfer it to a blender or food processor and blend until smooth.
- Add the heavy cream, chopped fresh basil leaves, and balsamic vinegar to the blended mixture. Blend again until everything is well-combined and creamy.
- If the coulis is too thick, add vegetable stock a tablespoon at a time until you reach your desired consistency. Blend once more to mix.
- Taste your Red Pepper Coulis and adjust seasoning with more salt or vinegar if necessary.
Equipment
- Cutting Board
- Chef’s knife
- Large Skillet
- Blender or food processor
- Measuring Spoons and Cups
- Spatula
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze coulis in ice cube trays for easy portioning.
- Adjust seasoning to your taste as you cook for the best flavor.