Red-Pepper Coulis



  • 2 red bell peppers

  • 2 tablespoons olive oil

  • 1 coarsely chopped (about ¼ cup) medium shallot

  • 2 coarsely chopped medium garlic cloves

  • ¾ cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat

  • Salt

  • Freshly ground black pepper

  • Juice of 1/2 lemon


  1. Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.

  2. Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.

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