What do you do when you have extra bell peppers? a red pepper coulis, of course! This simple 7 ingredient sauce goes great with roasted veggies (did someone said crudités?) crackers or as a side of main dishes like vegan steaks.
What is a coulis? According to the book Professional Baking, it is a thin sauce made from vegetables or fruits. I love how this looks due to the vibrant colour!
Do you enjoy sauces? have a look at: salsa verde, Mexican red sauce, and peri peri sauce!
How to roast bell peppers?
- Cut the peppers in halves and remove the seeds and core before even roasting them!
- Make sure you remove the core and the seeds, and that you cut them into two before roasting the peppers. This will make it easier to remove the skin
- Run the roasted peppers through warm water to cool them quickly. Do not use completely cold water as that might make the skin removal a bit more difficult
What are the variations of red bell pepper coulis?
- Some recipes include roasted shallots
- To make a spicy roasted red pepper sauce, you can include 1 or 2 African bird’s eye chilies or any spicy chilies. Add one by one! otherwise, it can get too spicy!
- You can combine this with orange peppers, but I suggest to skip the green ones, as they have a completely different flavor!
- To make this feel like an Italian roasted peppers recipe, include herbs like basil and oregano into the blender!
What can I use red bell pepper coulis for?
- Crudités, or roasted veggies
- With crackers
- On pasta!
- Added on soups or in main dishes such as our delicious vegan steak
Let’s make red bell pepper coulis!
Make sure you have all the ingredients
Cut the peppers in halves and remove the seeds and core
Preheat the oven at 220°C or 425°F, if you are using the oven, your other option is to roast them in a pan with a bit of oil until the skin can be removed easily
Put the peppers in the oven for about 30 minutes
To quickly cool them down, put the peppers in a strainer and let some tempered water run over them. If you use cold water, the skin might be a bit difficult to remove!
Remove the skin of the peppers
Add all the ingredients to a blender and blend until smooth
Enjoy!
We hope you love this recipe as much as we do ❤️, it’s:
- A little sweet, tangy, peppery!
- You can include it in your Whole30 plan
- A vegan red pepper coulis
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Red bell pepper coulis
Equipment
- Blender
Ingredients
- 2 Red bell peppers
- 3 tbsp Olive oil Extra virgin, if you want this to be whole30 compliant
- 3 tbsp White vinegar Or apple cider vinegar works well, too
- 1 teaspoon Pepper
- 1 teaspoon salt
- 1 Spicy bird's eye chili Optional
- 1 Garlic clove choped
Instructions
- Make sure you have all the ingredients
- Cut the peppers in halves and remove the seeds and core
- Pre heat the oven at 220°C or 425°F, if you are using the oven, your other option is to roast them in a pan with a bit of oil until the skin can be removed easily
- Put the peppers in the oven for about 30 minutes
- To quickly cool them down, put the peppers in a strainer and let some tempered water run over them. If you use cold water, the skin might be a bit difficult to remove!
- Remove the skin of the peppers
- Add all the ingredients to a blender and blend until smooth
- Enjoy!
Notes
- Some variations of this sauce include using shallots or other herbs. I personally like to keep this very simple as it turns delicious!
- You can also add 1 teaspoon of veggie stock powder to give it more flavor
- This is a vegan red pepper coulis
- This recipe is whole30 compliant
- I enjoy making this as a spicy roasted red pepper sauce by adding 1 or 2 spicy chilies (African bird’s eye chilies, for example)
- If you are using a Nutri Ninja, and the small bullet blender, I would not remove the skin, it will just completely “melt” if you blend it for around 40 seconds. It does not have the same taste, but I still like having the whole food!
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