45 minutes
A rich and flavorful coulis made from sweet red peppers, smoked paprika, and sherry vinegar. Perfect for drizzling over roasted vegetables, grilled meats, or as a dip for crusty bread.
tablespoons
Sweet Red Peppers, stemmed, seeded, and cut lengthwise into strips about 1/2 inch (12 mm) wide
0 lb
teaspoons
Garlic Clove, smashed
each
0.25 inches
teaspoons
teaspoons
1. Heat Olive Oil and Cook Peppers
First, heat the olive oil in a medium frying pan over medium heat until it shimmers. Add the sweet red pepper strips, a teaspoon of kosher salt, the smashed garlic clove, and the rosemary sprig. Cover the pan and let the peppers cook until they release their steam, which should take about 3 minutes.
2. Cook Peppers Until Soft
Once you've seen the steam, reduce the heat to medium-low and continue to cook the peppers, still covered, for about 30 minutes. During this time, the peppers will become very soft and sweet.
3. Add Smoked Paprika
After the peppers are soft and sweet, uncover the pan and add the smoked paprika. Cook the mixture, stirring occasionally, until the juices have reduced and the peppers are coated in a thick, flavorful glaze, which should take about 8-10 minutes.
4. Add Sherry Vinegar and Blend
Next, stir in the sherry vinegar and remove the pan from the heat. Let the mixture cool slightly. Then, transfer the contents to a blender or food processor and blend until smooth. If the sauce is too thick, you can add a little water or broth to reach the desired consistency.
5. Adjust Seasoning and Store
Finally, taste the coulis and adjust the seasoning with additional salt and vinegar if needed. For an extra smooth texture, you can push the sauce through a fine sieve, though this step is optional. Store the coulis in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.
Add a couple of chipotle peppers in adobo sauce to the blend. This will give you a sauce with a Mexican twist, perfect for drizzling over tacos, enchiladas, or grilled meats.
Substitute some of the red bell peppers with ripe tomatoes. Roast them alongside the peppers before blending. This variant works beautifully over pasta or as a base for a shakshuka.
After blending the coulis, mix in some heavy cream or cream cheese for a richer, creamier sauce that's ideal for tossing with fettuccine or drizzling over a chicken parmesan.
Add toasted almonds or breadcrumbs, sherry vinegar, and perhaps a small piece of stale bread to thicken the sauce, inspired by Spanish romesco. This can be used as a dip, a spread for sandwiches, or a sauce for grilled seafood.
Stir in some curry powder or paste and coconut milk after blending the peppers for an Indian flair. This variant is excellent with rice and roasted vegetables or as a unique twist on a curry base.
Look for red bell peppers that are bright, firm, and heavy for their size. The quality of your peppers will greatly influence the final flavor of the coulis.
For a truly velvety texture, blend the coulis thoroughly in a high-power blender. Strain it through a fine-mesh sieve to remove any bits of skin or unblended pepper.
Roast the red peppers until they are well-charred. After roasting, place them in a bowl and cover with plastic wrap to steam, which makes peeling the peppers much easier.
Use high-quality Spanish smoked paprika (Pimentón de la Vera) for its distinctive wood-smoked flavor. Choose between sweet, bittersweet, and hot varieties according to your preference.
Sautéing aromatics like garlic, onions, or shallots before adding them to the coulis can add a layer of flavor.
Comments (0)