A coulis is a simple sauce made of puréed vegetables or fruits, which can be served hot or cold. This recipe for red pepper coulis is a nice accompaniment for roasted meats and makes a tasty and colourful garnish for puréed soups, too. It can be made with any of the red, yellow or orange capsicums. Just don’t make it with green ones.
- 2-3 large red, yellow or orange capsicums
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped shallots
- ¼ cup vegetable stock
- 1 tablespoon balsamic vinegar
- kosher salt and ground white pepper, to taste
- Remove the core, seeds and membranes from the peppers and roughly chop them.
- Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute.
- Add the shallots and sauté for a minute or two or until they're slightly translucent.
- Reduce heat to low, add the chopped capsicum. Cover and sweat for about 15 minutes or until tender.
- Add a couple of tablespoons of stock and cook for another minute or two.
- Remove from heat and purée in a blender.
- Add vinegar, adjust consistency with remaining stock, and season to taste with Kosher salt and white pepper.