Simple Red Pepper Coulis

a spoonful of red pepper coulis held above a white bowl of coulis next to basil leaves, garlic and a red pepper.

5 from 3 votes

Made with sweet roasted red peppers and fragrant basil leaves, this roasted red pepper coulis is so easy to make as a delicious sauce to serve with meat, fish or plant-based mains!

Prep Time10

Cook Time40

Total Time50

Course: Sauces

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 52kcal

Author: Claire

Equipment

Ingredients

2 red bell peppers
1 tablespoon olive oil
¼ onion diced
1 garlic clove
½ cup vegetable stock
1 tablespoon fresh basil leaves
1 teaspoon apple cider vinegar optional

US Customary - Metric

Instructions

Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
Remove the seeds and membrane from the red bell peppers and dice into 3-4 pieces. Place on the baking sheet, drizzle with a little olive and roast the red peppers for 30 minutes until softened with slightly blackened skins.
Place the red peppers in a bowl (use tongs as they will be hot), then cover with a plate, or alternatively place in a sealed bag. Leave for 5 minutes, then once cool enough to handle, peel off the skins and discard. Dice the peppers into small pieces.
Heat olive oil in your skillet and saute onion and garlic for 4-5 minutes until softened on a low heat. Add the diced peppers and pour in the vegetable stock. Increase the heat to medium, and simmer for 5-10 minutes so the stock reduces.
Pour the pepper mixture into your blender (if needed, allow to cool a little, if your blender can't take hot liquids), along with the basil leaves and apple cider vinegar (if using). Blend to a thick roasted red pepper coulis!

Notes

The apple cider vinegar is optional, and can be left out if you prefer.
The roasted red peppers should have blackening to the skins. If required, roast for a few more minutes to achieve this as it brings out the sweetness of the flesh.
Let the red peppers cool a little before removing the skins.
As an alternative to roasting the bell peppers, you can place whole peppers on the flame of a gas hob and allow to blacken (turning occasionally) for 10-15 minutes, as this post on roasting peppers by BBC Good Food sets out.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, apple cider vinegar and onion, which score 1.
vegetable stock will depend upon ingredients used.

Nutrition