Roasted Red Pepper Coulis: A Versatile Elixir of Flavor

There are some ingredients that, while simple on their own, possess a transformative magic in the kitchen. For me, roasted red pepper coulis is precisely one of those culinary wonders. I remember first encountering this vibrant sauce years ago, tucked away as an accompaniment to a chickpea stew from a vegetarian slow cooker cookbook. While the stew itself was pleasant enough, it was this intensely flavorful, velvety coulis that truly captured my heart and palate. Its bright, sweet, and slightly smoky essence elevated everything it touched, from humble slices of toasted bread to more substantial dishes like black bean burgers and pasta. It became my secret weapon, a go-to for adding a burst of sophisticated flavor without any fuss.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6-8
• Yield: Approximately 1.5 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This coulis relies on a handful of high-quality ingredients to achieve its incredible depth of flavor.

• 2 large red bell peppers
• 3 tablespoons sun-dried tomatoes packed in oil, drained and roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 10 fresh basil leaves

Equipment Needed

While this recipe is wonderfully straightforward, a few key tools will make the process even smoother.

• Baking sheet
• Food processor or blender

Instructions

The beauty of this roasted red pepper coulis lies in its simplicity. Roasting the peppers is the most time-consuming part, but even that is largely hands-off.

1. Preheat your oven to 400°F (200°C). If you have a toaster oven, it works beautifully for this step, often providing a more concentrated heat that’s perfect for charring peppers.
2. Prepare the red bell peppers for roasting. Place them whole on a baking sheet. You don’t need to oil them or add any seasoning at this stage; the dry heat will do all the work.
3. Roast the peppers in the preheated oven. Allow them to roast until all sides are significantly blackened and blistered. This typically takes about 25 minutes, but keep an eye on them. You’ll want to turn them occasionally using tongs to ensure even charring on all surfaces. The goal is to get a good amount of char, as this contributes wonderfully to the smoky depth of the coulis.
4. Once the peppers are thoroughly charred, carefully remove them from the oven. Cool peppers slightly on the baking sheet or transfer them to a bowl. It’s crucial they cool enough to handle, but you want to work with them while they are still warm enough for the skins to lift off easily.
5. While the peppers are still warm, gently lift off the skins. You can do this by holding the pepper under a gentle stream of cool water to help loosen the skins, or simply peel them away with your fingers. Don’t worry if a few tiny specks of char remain; these can add to the flavor.
6. After peeling, cut the peppers in half. Then, core them, removing the seeds and the white pith from the inside. Discard the cores and seeds.
7. Now, it’s time to bring all the flavors together. In the bowl of a food processor (or a blender), combine the roasted and peeled red bell pepper halves, the chopped sun-dried tomatoes packed in oil, the olive oil, the balsamic vinegar, and the fresh basil leaves.
8. Process until smooth. Start by pulsing a few times to break down the ingredients, then blend continuously until you achieve a silky, homogenous consistency. You may need to scrape down the sides of the food processor a few times to ensure everything is incorporated. Taste and adjust seasoning if desired, though the ingredients usually provide ample flavor.

Expert Tips & Tricks

To elevate your roasted red pepper coulis from good to exceptional, consider these professional insights:

• Selecting Peppers: For the best flavor, choose ripe, heavy red bell peppers. The riper they are, the sweeter they will be. Avoid any with soft spots or bruises.
• Char is Key: Don’t shy away from charring the peppers. That blackened skin is where a lot of the smoky flavor develops. If your oven doesn’t char evenly, you can finish them under the broiler for a minute or two, but watch them very closely to prevent burning.
• Draining Sun-Dried Tomatoes: Ensure you drain the sun-dried tomatoes well from their oil, but don’t wipe them dry. A little bit of that infused oil can add a subtle richness.
• The Power of Balsamic: The balsamic vinegar adds a crucial layer of acidity and sweetness that balances the richness of the peppers and tomatoes. A good quality balsamic will make a noticeable difference.
• Fresh Basil Matters: While dried basil can be used in a pinch, the bright, fragrant notes of fresh basil leaves are indispensable for this coulis.
• Adjusting Consistency: If you prefer a thinner coulis, you can add a tablespoon or two of water or a little more olive oil during processing until you reach your desired texture. For a thicker coulis, simply process for a minute longer to allow it to reduce slightly.

Serving & Storage Suggestions

This roasted red pepper coulis is incredibly versatile, a true chameleon in the culinary world.

Serving:

• As a Dip: Serve chilled or at room temperature with toasted baguette slices, crusty bread, or an assortment of crackers and crudités.
• Sauce for Entrees: Drizzle generously over grilled chicken or fish, pan-seared scallops, or roasted vegetables. It’s particularly wonderful with anything that benefits from a touch of sweetness and acidity.
• Pasta and Grains: Toss with cooked pasta, quinoa, or couscous for an instant flavor upgrade.
• Sandwiches and Burgers: Use it as a spread on sandwiches, wraps, or black bean burgers for a vibrant, flavorful boost.
• Eggs: A dollop on top of poached eggs or a frittata is divine.
• Garnish: Use it to add a splash of color and flavor to soups or stews.

Storage:

• Refrigeration: Transfer any leftover coulis to an airtight container and store it in the refrigerator. It will keep well for up to 5 days.
• Freezing: For longer storage, you can freeze the coulis. Pour it into an ice cube tray and freeze until solid, then transfer the cubes to a freezer-safe bag. This allows you to use small portions as needed. Frozen coulis will last for up to 3 months. Thaw overnight in the refrigerator.

Nutritional Information

Here’s an estimated nutritional breakdown for this delicious coulis.

Nutrient	Amount per Serving (approx. 2 tbsp)	% Daily Value*
Calories	54.4	–
Calories from Fat	34.2	–
Total Fat	4.9 g	7%
Saturated Fat	0.7 g	3%
Cholesterol	0 mg	0%
Sodium	5 mg	0%
Total Carbohydrate	2.9 g	1%
Dietary Fiber	1 g	4%
Sugars	1.7 g	6%
Protein	0.6 g	1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While this recipe is perfection as is, feel free to experiment with these variations:

• Spicy Kick: Add a pinch of red pepper flakes or a small piece of fresh chili pepper (like a jalapeño or serrano, seeded for less heat) to the food processor for a touch of heat.
• Herbal Twist: Experiment with other fresh herbs like cilantro, parsley, or even a hint of thyme alongside or in place of some of the basil.
• Smokier Flavor: For an even deeper smoky profile, try using smoked paprika in addition to the roasted peppers.
• Nutty Notes: A tablespoon of toasted pine nuts or almonds processed with the other ingredients can add a lovely depth and richness.

FAQs

Q: Can I use jarred roasted red peppers instead of fresh?
A: Yes, you can! While fresh peppers roasted at home offer a superior smoky flavor, jarred roasted red peppers are a convenient substitute. Just be sure to drain them very well and pat them dry before using.

Q: My coulis is too thick. How can I thin it out?
A: To achieve a thinner consistency, gradually add a tablespoon of water or a bit more olive oil at a time while processing until you reach your desired texture.

Q: Can I make this coulis without a food processor?
A: Absolutely! A blender will work just as well. Ensure you have a high-powered blender for the smoothest results.

Q: How long does roasted red pepper coulis last in the refrigerator?
A: When stored properly in an airtight container, the coulis will stay fresh in the refrigerator for up to 5 days.

Q: Can I use other types of peppers?
A: While red bell peppers are ideal for their sweetness and vibrant color, you could experiment with other sweet peppers like yellow or orange bell peppers. Avoid green peppers, as they can be bitter.

Final Thoughts

This roasted red pepper coulis is more than just a sauce; it’s a testament to how simple ingredients, treated with a little heat and care, can create something truly extraordinary. Its vibrant color is a joy to behold, and its complex, sweet, and smoky flavor profile is a delight to the palate. Keep a batch of this versatile elixir on hand, and you’ll find yourself reaching for it time and again to elevate everyday meals into something special. Don’t hesitate to experiment with its many applications – the possibilities are as boundless as your culinary imagination. Enjoy the vibrant taste!