PEPPER COULIS
Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months. Serve with Recipe #460419
Provided by Annacia
Categories Sauces
Time 23m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
- Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
- Let cool.
- With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
- Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
- Add salt and cayenne to taste.
- If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.
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Johnny Cook
[email protected]Overall, this pepper coulis is a great addition to any kitchen. It's easy to make, versatile, and delicious. I highly recommend it!
Frozen Donut
[email protected]The pepper coulis was easy to make and had a great flavor. I used it as a dipping sauce for vegetables and it was a hit!
Konok Kumar
[email protected]This pepper coulis was a bit too sweet for my taste. I prefer my coulis with a bit more spice.
ChKashif Ali
[email protected]This coulis is a great way to add a pop of flavor to your dishes. It's easy to make and can be used in a variety of ways. I especially like it on grilled chicken or fish.
Ramzan Rafiq
[email protected]I love this pepper coulis! It's the perfect balance of sweet and spicy. I've used it on everything from chicken to fish to pasta. It's always a crowd-pleaser.
Shedrack Nkanu
[email protected]This pepper coulis is a new favorite in my kitchen. It's so easy to make, and it adds a delicious burst of flavor to any dish. I've used it on chicken, fish, pasta, and even pizza. It's always a hit!
T O Tusar T O Tusar
[email protected]Not bad, but I've had better.
Nwaukwa Christmas
[email protected]Meh.
Asindu Piyumantha Silva
[email protected]This coulis was amazing! I used it as a dipping sauce for grilled vegetables, and it was the perfect complement. The flavors were rich and complex, and it really elevated the vegetables.
Joey Jurkovich
[email protected]The pepper coulis was a bit too spicy for my taste, but other than that it was very good. I'll try making it again with less chili peppers next time.
Nafiz Khan
[email protected]This recipe was easy to follow, even for a beginner cook like me. The coulis turned out beautifully and tasted amazing. I'll definitely be making it again!
Nakalembe Benadate
[email protected]I've made this pepper coulis several times now, and it always turns out perfectly. It's so versatile - I've used it as a sauce for chicken, fish, and pasta, and it's always delicious.
shahanas ismail
[email protected]This pepper coulis recipe was an absolute delight! The flavors were complex and well-balanced, with a perfect blend of sweetness and heat. I served it over grilled chicken, and it was a huge hit with my family.