Red bell pepper coulis
Delicious side dish, ideal with roasted veggies or as a side for main dishes!
Servings: 2 people
Calories: 110kcal
Cost: 5
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!
Video
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!