Roasted Red Pepper Coulis Recipe

I was super hype to whip up this roasted red pepper coulis cause it blends smoky, sweet flavors with a tangy kick that totally makes me feel like I’m chillin’ at the beach, even if I’m just hangin’ in my kitchen.

I love my roasted red pepper coulis. I use roasted red bell peppers, roughly minced garlic, extra virgin olive oil, fresh lemon juice, salt and black pepper for a blend rich in vitamin C and antioxidants.

I think its a healthy way to enhance any dish with balanced, natural flavors.

Ingredients

• Roasted red bell peppers bring natural sweetness, fiber, vitamins and antioxidants that boost health and flavor.
• Garlic gives a bold, punchy flavor while also offering compounds that support the immune system.
• Extra virgin olive oil supplies healthy monounsaturated fats and a rich, smooth taste in every drop.
• Fresh lemon juice adds a bright acidity to balance the flavors and lighten up the dish.
• Salt helps to enhance all the natural flavors of the ingredients without overpowering them.
• Ground black pepper lends a slight hint of spice to complement the bold taste of garlic.
• Combined, these ingredients form a versatile tangy coulis that brightens up nearly any meal.

Ingredient Quantities

• 4 large red bell peppers, roasted and peeled
• 2 garlic cloves, minced roughly
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper

How to Make this

1. Make sure your roasted red bell peppers are properly peeled and roughly cut into pieces.

2. Place the red peppers in a blender or food processor and add the minced garlic.

3. Pour in the two tablespoons of extra virgin olive oil along with the tablespoon of fresh lemon juice.

4. Add the salt and ground black pepper to the mixture.

5. Blend everything until you get a smooth consistency. If you like it a bit chunky, pulse it a couple of times instead.

6. Taste the coulis and adjust the salt or lemon juice if needed.

7. If the sauce is too thick, you can add a splash of water until you reach the desired consistency.

8. Transfer the coulis to a serving bowl or jar.

9. Enjoy your roasted red pepper coulis as a dip, drizzle it over your favorite dish, or store it in the fridge for later use.

Equipment Needed

1. Blender or food processor
2. Knife
3. Cutting board
4. Measuring spoons
5. Spatula or mixing spoon
6. Serving bowl or jar

FAQ

• Q: How do i roast and peel the red bell peppers?
  A: You can roast them in a 425°F oven or over an open flame until the skin gets charred. Then put them in a sealed bag for a few minutes so the steam loosens the skin and makes peeling a lot easier.
• Q: What if i dont have pre-roasted peppers?
  A: No problem, you can roast your own at home. Just follow the method mentioned earlier and be careful when handling the hot peppers.
• Q: Can i substitute the fresh garlic with dried garlic?
  A: Its best to use fresh garlic cause it gives a more vibrant flavor. Dried garlic might work but the taste isnt quite as lively.
• Q: How should i store extra coulis?
  A: Store any extra in an airtight container in the fridge for about 3 days and you can also freeze it if you need it for later use.
• Q: Can i adjust the salt and lemon juice to taste?
  A: Yep, feel free to add more salt or lemon juice based on your flavor preference. Always give it a taste before serving.

Roasted Red Pepper Coulis Recipe Substitutions and Variations

• If you cant get the roasted red bell peppers, you could use jarred ones in a pinch or try another sweet pepper like a yellow or orange one.
• If you dont have fresh garlic, a light sprinkle of garlic powder can work, but use less because its pretty strong.
• Instead of extra virgin olive oil, you could experiment with avocado oil or sunflower oil, which give a similar richness.
• If fresh lemon juice isnt available, a bit of lime juice or even a splash of white vinegar might do the trick for that tangy flavor.

Pro Tips

1. When roasting your red peppers, try giving them a good char on the skin then cover them in a bowl with a plastic bag for like 15 mins to make peeling way easier and bring out a smoky flavor.
2. Be careful when blending the peppers—you don’t wanna overdo it if you like some texture. Pulse a few times instead of running it all the way smooth so you still get a bit of crunch.
3. Always taste the sauce while you’re mixin it up. Some garlic can be pretty strong, so if it tastes too much, just add a bit more olive oil or a splash of water to mellow it out.
4. Once it’s blended, letting your coulis chill in the fridge for an hour or so really helps the flavors meld together and makes it even tastier when you serve it.