This sweet, silky coulis is like a red velvet cape for everything from grilled veggies to roasted meats, fish, or even a simple dollop on creamy cheese. With no heat, just the mellow, caramel sweetness of roasted peppers and a gentle zing from vinegar or lemon, it’s a vibrant way to brighten up your plate.
Roasted Red Pepper Coulis (Not Spicy)
Ingredients
- 2 large red bell peppers or 3 if small
- 1 small shallot or 2 tbsp finely chopped yellow onion
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp rice vinegar or white wine vinegar or lemon juice for a brighter taste
- 1/4 tsp fine sea salt adjust to taste
- 2 tbsp water as needed to thin
Instructions
Roast the red peppers
- If you have a gas cooktop, fire up a burner on high and lay the peppers directly on the flame, rotating them until the skin is mostly black and blistered (about 5 minutes). When they’re done, the peppers should be collapsed and wrinkly, smelling sweet and smoky.
- If you don't have a gas cooktop, turn on your ovens broiler. Slice the bell peppers in half lengthwise, remove the seeds and stems, and lay them cut-side down on a baking sheet lined with parchment or foil. Roast until the skins are puckered and charred in spots—about 25 to 30 minutes.
Steam and peel
- Once they’re roasted, transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap or seal them in a freezer ziplock bag. Let them steam for 10 minutes—this loosens the skins so they slip off easily. When cool enough to handle, take a knife and scrape the skins off gently; they should come away like tissue paper. Set aside.
Sauté the aromatics
- In a small skillet, heat the olive oil over medium heat until it shimmers. Add the chopped shallot and sauté for about 2 minutes, until it softens and turns translucent. Toss in the garlic and stir just until fragrant—about 30 seconds. You’re looking for a mellow sizzle here, not a sear.
Blend it all together
- In a blender or food processor, combine the peeled roasted peppers, sautéed shallot and garlic, rice vinegar (or white wine vinegar or lemon juice), salt, and 2 tablespoons of water. Blend until completely smooth—like a rich, glossy puree. If it’s too thick, add a splash more water until it flows like heavy cream.
Taste and adjust
- Give it a taste—add a pinch more salt or a drop more acid if it needs a little lift. The flavor should be gently sweet, balanced, and vivid without being loud.
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