Red capsicum coulis


Preparation info

  • Makes approximately

    220 ml

    • Difficulty


    • Ready in

      35 min

Appears in

Sauces: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1999

  • About

Use this coulis in the same way as a tomato coulis when a different flavour is required. It is shown here with grilled chicken kebabs.


  • 3 red capsicums (peppers)
  • 20 g (¾ oz) unsalted butter or


  1. Cut the capsicums in half, remove the seeds and membrane, press the capsicums flat and lightly oil the skins. Cook under a preheated grill, skin-side-up, until the skin is evenly blistered and blackened. Remove, place in a plastic bag and when cool, peel away the skin and chop the flesh into even-sized pieces.
  2. Heat the butter or oil in a heavy-based pan, add th