«

»

Red Pepper Coulis

A coulis is a simple sauce made of puréed vegetables or fruits, which can be served hot or cold. This recipe for red pepper coulis is a nice accompaniment for roasted meats and makes a tasty and colourful garnish for puréed soups, too. It can be made with any of the red, yellow or orange capsicums. Just don’t make it with green ones.

Red Pepper Coulis
A coulis is a simple sauce made of puréed vegetables or fruits, which can be served hot or cold. This recipe for red pepper coulis is a nice accompaniment for roasted meats and makes a tasty and colourful garnish for puréed soups, too. It can be made with any of the red, yellow or orange capsicums. Just don't make it with green ones.
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2-3 large red, yellow or orange capsicums
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped shallots
  • ¼ cup vegetable stock
  • 1 tablespoon balsamic vinegar
  • kosher salt and ground white pepper, to taste
Instructions
  1. Remove the core, seeds and membranes from the peppers and roughly chop them.
  2. Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute.
  3. Add the shallots and sauté for a minute or two or until they're slightly translucent.
  4. Reduce heat to low, add the chopped capsicum. Cover and sweat for about 15 minutes or until tender.
  5. Add a couple of tablespoons of stock and cook for another minute or two.
  6. Remove from heat and purée in a blender.
  7. Add vinegar, adjust consistency with remaining stock, and season to taste with Kosher salt and white pepper.
Notes
Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
Nutrition Information
Calories: 606 Fat: 41g Saturated fat: 6g Unsaturated fat: 34g Carbohydrates: 61g Sugar: 47g Sodium: 397mg Fiber: 12g Protein: 5g
 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Latest posts
 
Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Around The Web
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie