Red Bell Pepper Coulis
This red pepper coulis (red pepper sauce) goes well with any dish. From your favorite stews, rice, or potato recipes, this sauce goes well with everything.
Servings 2 Cups
Equipment
- Saucepan
- Oven
Ingredients
- 2 Red Bell Peppers seeds and core removed
- Juice From ½ Lemon
- 4 Tbsp. Olive Oil Divided
- 2 Shallots Cut in half
- 4 Garlic Cloves
- 1 ½ Cup Vegetable Stock
- 4 Fresh Basil Leaves
- 3-5 Fresh Parsley Sprigs
- Salt And Pepper To Taste
Instructions
- Seed and core the bell peppers. Set aside in a baking tray. Cut the shallots in halves. Then add to the tray. Next, add the shallots. Drizzle the ingredients with 2 tablespoon olive oil. Lightly season with salt if desired. Broil on high for a few minutes - about 2 minutes but no more than 3 minutes to avoid burning the ingredients. Then turn the ingredients over and broil for a couple more minutes.
- In a medium sizse saucepan, add the oil. When heated, add the shallots, roasted red bell peppers, and garlic (including the juice from broiling or roasting). Add the vegetable broth. Cover and cook for 10 minutes. Then add the herbs and season with salt and pepper to taste. Stir and cover to simmer over medium high heat for about 10 minutes. The Peppers must be very soft before blending. The liquid will also reduce some. Using an immersion blender, blend the ingredients until smooth. Or you may transfer the ingredients to a countertop blender. Pour the blended mixture into a sieve and strain in a bottle or separate bowl. Add more seasoning if needed. Store in the fridge in a air tight container and use as needed.
Notes
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