Roasted Red Pepper Coulis

At our annual Del Mar Mesa Garden Club summer kickoff we tasted and voted for our favorite roasted red pepper coulis. Members selected this flavorful summer sauce, which features sweet red bell peppers, onions, garlic, and fragrant Herbs de Provence. It is the perfect accompaniment for chicken, fish, and vegetables. 

To start, head to your garden and select firm, red bell peppers. You can also find them at your farmer’s market or grocery store. Look for firm peppers with a vibrant red color.

The fun part of this recipe is roasting your peppers. One method is to toast them over an open flame on your stovetop or outdoor grill. The other option is to broil the red peppers in your oven. With both methods, you will want the skin to blister and char. Once sufficiently charred, place the red pepper in a plastic bag to sweat. Once cool, you can easily slide the skin off the pepper. You are ready to cook. Enjoy!

Ingredients:

4 red bell peppers

4 T olive oil

1 onion, roughly chopped

4 garlic cloves, smashed

1 T Herbs de Provence

Salt and pepper to taste

Method:

1. Over an open flame, turn the peppers often using tongs. When the skin is blistered and charred, remove from the heat. Transfer the peppers to a plastic bag. Once cool, slip the skins off the peppers. Cut off the stems, slice in half, and remove the seeds and veins. Slice the peppers.

2. Heat the olive oil in a saucepan. Add the onion and cook until translucent.  Add the garlic and cook until fragrant. Add the herbs and the peppers. Cook for 10-15 minutes.

3. Carefully transfer the sauce to a blender. Blend until smooth.

4. Season to taste with salt and pepper.

Notes:

If you do not have time to roast your own red bell peppers, you can use jarred roasted red peppers. You can also find roasted red peppers at the olive bar of your local grocery store. 

For a thicker sauce, cook longer. Add water for a thinner sauce. Add cream at the end for a smoother finish.

In Provence, France, it is common to add Pernod at the end of cooking. Pernod has a distinct licorice taste and scent, similar to anise.