Red Pepper Coulis is a silky, vibrant sauce that adds elegance and flavor to countless dishes. Made from roasted red peppers, garlic, onion, and a splash of wine and vinegar, it blends into a smooth, tangy-sweet purée. This versatile condiment is perfect under fish, drizzled over roasted chicken, or served alongside vegetables for a striking, restaurant-style finish.
INGREDIENTS:
1 tablespoon grapeseed oil
1/4 cup onion, minced (or 1 medium shallot, minced)
1 clove of garlic, minced
2 roasted red peppers, peeled and seeded, diced
1 tablespoon vinegar (red wine, rice, sherry, or balsamic)
2 tablespoons white wine (Sauvignon blanc, or Chardonnay)
Salt and fresh ground white pepper to taste
METHOD:
Heat oil in a small heavy saucepan over medium heat. Add onion or shallot and cook until softened. Lower heat, stir in garlic, and cook gently until fragrant.
Stir in the roasted red peppers and cook just until heated through.
Add vinegar and simmer until reduced by about 80%. Stir in wine and reduce by half. Season with salt and white pepper.
Transfer mixture to a blender. Cover lid with a thick kitchen towel and blend, starting on low and increasing speed until smooth.
Taste and balance with a touch of sugar for sweetness or extra vinegar for brightness, if needed.
Pass through a fine strainer into a clean pan. Warm gently before serving, but do not overheat or the fresh flavor will fade.
CHEF NOTES:
- Excellent under fish, chicken, or roasted vegetables.
- Try using peppers of different colors for a dramatic presentation.
- For a Southwestern twist, adapt the method with roasted green chiles, onion, and garlic, plus cumin and coriander.
