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Pepper Coulis

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“Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months. Serve with Grilled Portabellas With Couscous
1 cup

Ingredients Nutrition


  1. Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
  2. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
  3. Let cool.
  4. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
  5. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
  6. Add salt and cayenne to taste.
  7. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

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