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Karen's Red Pepper Coulis

Karen’s Roasted Red Pepper Coulis

A rich and decadent tasing sauce that is light and delicious! Eat with my Spiced Grilled Red Fish or drizzle over eggs, chicken, veggies & fish.
Karen's Red Pepper Coulis
Karen’s Red Pepper Coulis
Roasted Red Peppers, Grilled Onions & Grilled Garlic
Roasted Red Peppers, Grilled Onions & Grilled Garlic
Roasted Red Peppers and Grilled Onions
Roasted Red Peppers and Grilled Onions
Spiced Herbal Grilled Red Fish with Roasted Red Pepper Coulis close-up
Spiced Herbal Grilled Red Fish with Roasted Red Pepper Coulis close-up

Enjoy this wonderful Coulis! Endless possibilities to serve it with.

Karen

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Karen's Red Pepper Coulis

Karen's Roasted Red Pepper Coulis

A rich and decadent tasing sauce that is light and delicious! Eat with my Spiced Grilled Red Fish or drizzle over eggs, chicken, veggies & fish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 2T. portions - makes 1 1/2 cups
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Ingredients

  • 2 large red bell peppers heavy for their size; roasted, peeled and seeded
  • 1 medium sweet onion such as Vidalia
  • 1 1/2 teaspoons extra virgin olive oil
  • 4 large garlic cloves
  • 1/4 teaspoon chili flakes*
  • 1/4 cup vegetable broth or chicken broth
  • 1 tablespoon balsamic vinegar (no carmel coloring)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil

Instructions

  • Peel and slice onions into 1/2 inch round slices, add to a plate, brush all over with 1 1/2 t. evoo. Set grill to medium-high heat. Add onion slices and unpeeled garlic to a grill basket, place on grill.
    Cook until onions are golden, turn over and cook second side until golden. Let onions color a bit, turn with tongs until golden - remove onions and garlic to a plate.
  • Coarsely chop roasted red peppers. Peel garlic and add all ingredients -including grilled onions (except 2 T. olive oil) to the carafe if a blender.
  • Blend from low speed to high until a nice smooth puree, but with some texture. Drizzle in remaining olive oil on low speed until blended in. Taste for seasonings.

Notes

*Chili Flakes - I love Szechuan Chile flakes, moderate fruity heat, add more if you like spicy.
Roasting Red Peppers: Place peppers over a gas flame, turning air they blacken completely all over. Add to a paper bag, seal and leave to cool. Remove blackened skin. 
The Coulis tastes best when grilling onions & garlic outdoors - adds an important smoky flavor. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: side sauce
CUISINE: American
KEYWORDS: roasted pepper sauce, roasted red pepper coulis
Nutrition Facts
Karen's Roasted Red Pepper Coulis
Amount per Serving
Calories
37
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Sodium
 
52
mg
2
%
Potassium
 
40
mg
1
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.3
g
1
%
Sugar
 
2
g
2
%
Protein
 
0.3
g
1
%
Vitamin A
 
13
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
8
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Karen's Red Pepper Coulis

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