Recipes|Featured Main
Red Pepper Coulis
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:1 pint
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, seafood, 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.