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Recipe for :

Red Pepper Coulis

Chef GregorThis recipe is from Chef Gregor who is currently Sous Chef at a private school in the States.

The recipe was originally posted at Chef Expertease Help which you can also join if you wish.


4 large red bell peppers
4 - 6 ozs extra virgin olive oil
1 tsp fresh chopped garlic
2 tsps Balsamic vinegar


Toss 4 large red bell peppers onto burners*. Roast until skin is black all over turning often with tongs. Remove to bowl and cover with plastic wrap for 10 - 20 min. In colander, in sink, wash off all black skin and remove seeds and stem.Place in food processor at full speed, slowly add 4 - 6 oz. extra virgin olive oil 1 tsp fresh chopped garlic, 2 tsp Balsamic Vinegar, and saly and pepper to taste.

Serve at room temperature. Adjust recipe to your taste adding or subtracting various ingrediants or amounts. This is also great with pork.

Chef Gregor

* I coat mine in olive oil and do them under the grill - the important thing is to skin and deseed.