Red Pepper Coulis

This is a versatile sauce made from roasted red peppers – we made it for our Walnut Encrusted Mahi Mahi, but have found it to be delicious on anything from fish to hamburgers. 

To get the sauce on your desired item in an artistic way, we recommend using an old ketchup bottle. Rinse it out completely (make sure not to leave any ketchup residue that will interfere with your new delicious sauce) and use a funnel to pour the sauce into the container. Then, with the cap back on, you can make designs on your food with the sauce. 



2 Red Bell Peppers                                 $2.95

2 cloves garlic                                         $0.20

2 tablespoons olive oil                        $0.20

Salt and pepper to taste                      $free (ish)

Total Cost                                                  $3.35


Set the oven on broil. Cut the red peppers into quarters or six slices for each pepper and remove the seeds and veins.  Place the peppers, skin side up, on a cookie sheet lined with aluminum foil. Broil the peppers for approximately 3-5 minutes, turning so that they are evenly cooked. When removed from the oven, they should be charred on the outside (even more so than the picture above.)

Let the peppers cool until you can handle them with your bare hands. Peel the skin off of each of the pieces of the red pepper. 

In the food processor, pulse the garlic until finely chopped. Add the peeled and roasted red peppers and salt and pepper. Pulse again until smooth. Now add the olive oil and turn the food processor on until it is well mixed in. The consistency should be smooth and almost creamy. Serve with your favorite dish and ENJOY!

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