Pepper Coulis

Bright, flavorful, and incredibly versatile, this Pepper Coulis is a must-have sauce that elevates any dish with its smoky sweetness and vibrant color. Made from roasted red and yellow bell peppers, this recipe achieves a silky, velvety texture blended with sautéed garlic, onion, and a splash of lemon juice for a zesty finish. Perfect for enhancing grilled meats, roasted vegetables, or even as a dip, this easy-to-make coulis is ready in just 30 minutes and adds a gourmet touch to your table. Whether you're meal-prepping or entertaining, this vibrant sauce is a standout choice that's both simple and impressive.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 large red bell peppers
• 1 large yellow bell pepper
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• 0.5 medium onion
• 1 tablespoon lemon juice
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 cup vegetable stock or water

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper.

Step 2

Wash and dry the red and yellow bell peppers. Place them on the prepared baking sheet and roast in the oven for 15-20 minutes, turning halfway through, until the skins are blistered and charred.

Step 3

Transfer the roasted peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them cool for 10 minutes. This will make it easier to remove the skins.

Step 4

While the peppers are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the garlic cloves and onion (roughly chopped) and sauté for 4-5 minutes until softened and aromatic. Remove from heat and set aside.

Step 5

Once the peppers are cool enough to handle, peel off the charred skins, remove the stems, and discard the seeds.

Step 6

In a blender or food processor, combine the roasted peppers, sautéed garlic and onion, remaining 1 tablespoon of olive oil, lemon juice, salt, ground black pepper, and vegetable stock or water.

Step 7

Blend until smooth and creamy. If the coulis is too thick, you can add more vegetable stock or water, 1 tablespoon at a time, until the desired consistency is reached.

Step 8

Taste and adjust seasoning if needed. Transfer the coulis to a bowl or jar and allow it to cool to room temperature before serving.

Step 9

Serve the pepper coulis as a sauce for grilled meats, roasted vegetables, or as a dip. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(809.6g)

Amount per serving	% Daily Value*
Calories	471.7

Total Fat 29.7g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1416.5mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 11.6g	0%
Total Sugars 17.4g
Protein 7.9g	0%

Vitamin D 0IU	0%
Calcium 69.8mg	0%
Iron 2.7mg	0%
Potassium 1531.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 6.4%

Carbs: 39.6%