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.
Red Pepper Coulis
- 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.
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