Roasted Bell Pepper Coulis

Roasted Bell Pepper Coulis
Photo by Martha Holmberg


  • 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
  • Kosher salt and freshly ground black pepper
  • ½ cup homemade or low-salt chicken or vegetable broth; you may not need it all

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 t...

View full recipe at Fine Cooking


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