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.
Nutrition (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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