Karen's Roasted Red Pepper Coulis

5 from 1 vote

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 Time10

Cook Time15

Total Time25

Course: side sauce

Cuisine: American

Keyword: roasted pepper sauce, roasted red pepper coulis

Servings: 2T. portions - makes 1 1/2 cups

Author: Karen Sheer a zest for life

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.

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