This slightly sweet, ultra-savory condiment is as tasty on sandwiches as it is on eggs, vegetables, pasta, and more!
Roasted red peppers have many culinary uses. You can add them to sandwiches, salads, pasta dishes, and charcuterie boards. You can also chop or dice them to mix into stir-fries or omelets. But if you’ve never made red pepper coulis, you’ve been missing out on one of my favorite and best uses for these delicious beauties.
The ingredients are simple—you probably have most of them at home right now. And the steps are fairly straightforward, but I want to share a few pointers to help you make the most delicious and mess-free coulis. First, sauté the onions until soft and lightly golden for a nice, caramelized flavor that makes a massive difference in the coulis. Next, remove any black, charred skins from your roasted red peppers. Small bits here and there won’t make a difference, but you don’t want to blend huge pieces of burnt skin into the coulis, or it might taste bitter. Don’t worry about removing leftover seeds—you can strain them out after blending.
Next, don’t skip the simmering step. You may be tempted to just add the balsamic to the food processor, but resist the urge! Its acidity can keep the cream mixture from emulsifying and make it break down, possibly even causing the cream to curdle. Not ideal! Add it to the saucepan while the mixture simmers so it’s incorporated slowly and gently, resulting in a smoother, silkier texture.
Finally, stay close to the stove and stir frequently to prevent a bubbling, splattering mess. I may or may not know this from personal experience. Keep the heat on low, and if you must walk away, put a lid on the saucepan and return quickly.
What is coulis and how does it differ from purée?
Although both coulis and purées are made by blending or mashing fruits or vegetables, there are key differences. The main one is that coulis is typically strained to remove solids like skins, seeds, and fibrous materials, resulting in a thin, smooth, and silky sauce. This recipe doesn’t include a straining step, but many others do. Coulis is often used as a garnish or topping for both savory and sweet dishes—think drizzled over eggs, vegetables, meats, pasta, or as a base for soups. Sweet fruit coulis is delicious on ice cream, cheesecake, pound cake, yogurt, oatmeal, or meringues.
Purées, on the other hand, are also blended to a creamy consistency but are usually thicker and may not be strained. They can contain more texture and sometimes seeds or skins. A purée is more likely to hold its shape on the plate, while a coulis is pourable and runny. For example, a strawberry purée may contain seeds, but a strawberry coulis is usually strained for a perfectly smooth finish.
How do I store leftovers?
Once the red pepper coulis has cooled to room temp, store it in a glass container, such as a mason jar, as it may stain plastics. It will stay fresh in the fridge for up to 1 week or frozen for up to 3 months. I recommend freezing individual portions in ice cube trays lined with plastic wrap (to prevent staining). Transfer the frozen coulis cubes to a zippered freezer-safe bag and thaw the amount you’d like to use overnight in the fridge. Give it a good stir if any separation has occurred.
Serving suggestions
With so many uses for red pepper coulis, it’s hard to know where to start. Spread it on this Fried Egg Sandwich or a Ciabatta Sandwich for incredible flavor. Drizzle it over Bacon-Wrapped Asparagus, Crock-Pot Green Beans, or Cauliflower Mac And Cheese for a whole new taste. Enjoy it with Ritz Cracker Chicken, Pork Steak In Air-Fryer, or Fish En Papillote. No matter how you serve it, your meals will climb to a whole new level with this delicious sauce.
Ingredients
- 4 1/2 tablespoons extra-virgin olive oil divided
- 1 cup white onion chopped
- 2 cloves garlic chopped
- 2 roasted red bell peppers about 16 ounces total, chopped
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons heavy cream
- 1 tablespoon fresh basil leaves chopped
- 2 teaspoons balsamic vinegar
- Vegetable stock as needed (optional)
Instructions
- Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
- Add the chopped onion and garlic. Sauté until soft, about 5-7 minutes. Transfer to a food processor.
- Add the roasted red bell peppers, kosher salt, heavy cream, basil, and the remaining olive oil to the processor. Blend until smooth.
- Pour the mixture into a small saucepan, stir in the balsamic vinegar, and let it simmer until it thickens slightly, about 10 minutes. If you prefer a thinner coulis, add up to 1/2 cup of vegetable stock to the mixture and let it simmer.
- Remove from heat and serve while warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment