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Red Pepper Coulis

Red Pepper Coulis

Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT30M
    10 Minutes
  • Yield:
    1 pint
This deliciously simple sauce pairs excellently with chicken, salmon, tofu or steak, especially when grilled.
Ingredients
  • 6 large red bell peppers
  • 1 medium onion, diced
  • 1 tablespoon oil
  • 1 teaspoon cumin
  • ½ cup chicken or vegetable stock
  • ½ cup heavy cream (coconut cream can be used as a vegan alternative)
  • Juice of 1 lime
  • Salt and pepper to taste
  • 6 large red bell peppers
  • 1 medium onion, diced
  • 12.78g oil
  • 4.26g cumin
  • 118.29ml chicken or vegetable stock
  • 118.29ml heavy cream (coconut cream can be used as a vegan alternative)
  • Juice of 1 lime
  • Salt and pepper to taste

This deliciously simple sauce pairs excellently with chicken, salmon, tofu or steak, especially when grilled.

Preparation
STEP 1

Char the peppers until well blackened directly over the flame of an oven burner then place in a paper bag or in a bowl covered in plastic and allow to steam. Peel the blackened skin off of the peppers and remove any remaining char with a damp paper towel.

STEP 2

Heat the oil in a sauté pan until moderately hot and add onion. Cook until slightly browned then add cumin and cook an additional 1 minute.

STEP 3

Place peppers, onion cumin mixture, stock and cream into a blender a blend well. Pour into a sauce pan and bring to simmer, season with the lime juice, salt, and pepper.

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