Red Pepper Coulis combines sautéed onion and garlic with roasted red peppers and a splash of balsamic vinegar to create a bright, versatile sauce. Use it to finish soups, spoon over sandwiches and roasted vegetables, or drizzle on eggs and fish for instant flavor.
What is a coulis?
A coulis is a smooth sauce made from puréed fruits or vegetables. It’s typically thinner than a relish and is often strained for silkiness. In this recipe I keep a bit more texture for extra body and flavor, so I don’t thin or strain the purée—resulting in a rich, spoonable sauce that clings well to food.
Why this recipe works
This roasted red pepper coulis is flavorful and fast. The sautéed onion and garlic build a savory base, the roasted peppers contribute sweetness and color, and a touch of balsamic brightens the profile. Rather than straining, the finished purée is simmered briefly so the flavors meld and concentrate. The result is a slightly thick, robust sauce perfect for eggs, fish, vegetables, sandwiches, and more.
How to make red pepper coulis
The method is straightforward: sauté, blend, then simmer. Heat olive oil, soften the onion and garlic, then blend them with drained roasted red peppers, cream, and the remaining oil until smooth. Finish by simmering the blended sauce briefly with balsamic vinegar to integrate the flavors and concentrate the sauce.
When simmering, the coulis is thick and will bubble rather than form a gentle simmer. Stir frequently to prevent splattering and reduce the chance of a messy boil-over. The quick simmer also helps the balsamic mellow and blend evenly into the sauce.
Tip: To make decorative drizzles, pipe the coulis from a disposable plastic bag with a small corner cut off or use a squeeze bottle. The bottle is easiest for controlled ribbons and for keeping the sauce in the refrigerator.
Adjusting the consistency
If you prefer a thinner, more traditional coulis, add chicken or vegetable stock during the simmer. Start with 1/2 cup stock and simmer until some of that liquid reduces so the flavor stays concentrated rather than diluted. For a slightly creamier, pinker texture, add an extra tablespoon of heavy cream. To thicken, simmer gently to evaporate excess liquid—stir frequently to avoid bubbling and splatter.
If thinning with stock or cream, simmer long enough to meld flavors; a quick stir-in is not enough to blend the vinegar fully into the sauce.
Storage
Store the coulis in a glass jar or container. The vivid red color and acidic ingredients can stain plastic. Keep refrigerated for up to one week, or freeze for up to one month. Freezing in an ice cube tray yields small, easy-to-defrost portions for later use.
Suggested uses
This coulis pairs with many dishes. A few ideas:
- Eggs—scrambled, poached, Benedict, omelets, and frittatas.
- Crepes, including savory fillings such as pesto chicken.
- Grilled or baked fish.
- Roast or grilled chicken—especially on crisp-skinned pieces.
- Sandwiches and grilled cheese for a bright, tangy contrast.
- Grilled or roasted vegetables.
- Swirled into hummus or used as a dip for crudités and pita.
- As a finishing sauce on pizza or baked potatoes.
- Alongside steak as an alternative sauce for a savory boost.
FAQs
Yes. Omit the heavy cream or substitute coconut cream or another vegan cream for richness. Avoid thin plant milks, which will thin the sauce without adding body.
Any blender will work: a countertop blender, immersion blender, or a high-speed smoothie blender will purée the sauce smoothly.
Yes. Freeze in a tight-lidded container or in an ice cube tray for single-portion servings.
If you enjoy this sauce, you might also appreciate other vibrant finishing sauces like a huevos ranchero–style sauce made with fire-roasted tomatoes and chiles.
Red Pepper Coulis
Equipment
-
food processor or blender
-
skillet
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup chopped white onion
- 1 clove garlic, chopped
- 16 oz roasted red bell peppers, drained
- pinch kosher salt
- 1 Tbsp heavy cream
- 2 tsp balsamic vinegar
Instructions
-
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chopped onion and garlic and cook, stirring, until softened and fragrant. Transfer to a food processor or blender.
-
Add the drained roasted peppers, pinch of salt, heavy cream, and remaining olive oil to the food processor. Purée until smooth, then transfer the mixture to a small saucepan.
-
Stir in the balsamic vinegar and simmer for about 10 minutes, stirring frequently to prevent bubbling and splatter. Remove from heat. Yields approximately 1½ cups (12 ounces).