How To Make Bell Pepper Coulis | Chef Jean-Pierre

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar acidity with a different flavor profile.

Start by discussing the versatility of the bell pepper coulis and its uses with various dishes.

Mention the option to buy pre-roasted bell peppers or roast your own.

Heat olive oil in a skillet over medium heat.

Add chopped onion to the skillet and caramelize until sweet, scraping the sides of the pot to avoid burning.

Add whole garlic cloves to the skillet and sauté with the onions until they start to caramelize.

Remove most of the water from the jar of roasted bell peppers but keep a little for cooking.

Add the roasted bell peppers to the skillet with the onions and garlic, cooking until soft, about 15-25 minutes.

Season with salt and black pepper, being cautious of sodium from the preserved peppers.

Optional: add a bit of hot sauce for extra flavor.

After cooking, use an immersion blender to puree the mixture until smooth.

Pass the pureed sauce through a chinois for a finer texture, using a ladle to push it through.

Serve the coulis warm or at room temperature, drizzled over your dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary