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Roasted Bell Pepper Coulis

Martha Holmberg

Yield: Yields about 1 cup coulis; double the recipe as needed.

For variety, try adding a bit of fresh ginger, chopped herbs, or garlic. You can also add a splash of balsamic vinegar, lemon juice, or other acid to heighten the flavor, or a little cream to mellow it. If you strain the coulis, be sure to use a medium- or wide-mesh sieve, as a fine one will cause the coulis to separate. Purée red and yellow peppers separately to make a two-toned accent for seared scallops, crab cakes, or other seafood.


  • 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
  • 1/2 cup homemade or low-salt chicken or vegetable broth; you may not need it all
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 5
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 55
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you’ll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding the broth or reserved pepper juices (for a slightly more intense flavor), 1 to 2 Tbs. at a time, to thin the purée. (For a thicker purée, don’t add any liquid.) Strain through a wide-mesh sieve, if you like. When you’re satisfied with the consistency, season with salt and pepper to taste.


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