Red Pepper Coulis
10m prep 30m cook 40m ready
A smooth red pepper sauce made with roasted red peppers, tomatoes, and aromatics. Perfect for complementing stuffed piquillo peppers, grilled fish, pasta, and vegetable dishes.
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Ingredients
- 29.6 ml olive oil
- 1 medium onion chopped
- 4 red peppers chopped
- 2 ripe tomatoes chopped
- 2 clove garlic crushed
- 1 sprig fresh thyme
- 2 bay leaves
- 300 ml chicken stock
- sea salt
- freshly ground black pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 70.4 mg
- Iron: 1.11 mg
- Magnesium: 23 mg
- Phosphorus: 86.3 mg
- Potassium: 406 mg
- Zinc: 0.66 mg
Let's Cook
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Step 1.
Heat the olive oil in a heavy saucepan over low-medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2–3 minutes.
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Step 2.
Add the chopped red peppers, chopped tomatoes, crushed garlic, and fresh thyme sprig. Cover the saucepan with a lid and cook for 5 minutes, stirring once or twice.
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Step 3.
Remove the lid, then add the bay leaves and chicken stock. Bring to a simmer and cook for 20–25 minutes, until the peppers are very soft.
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Step 4.
Remove and discard the thyme sprig and bay leaves. Transfer the mixture to a food processor and blend until completely smooth.
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Step 5.
Pass the purée through a fine sieve into a clean bowl, pressing with a spatula to extract as much liquid as possible. Season with salt and freshly ground black pepper to taste.
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