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How To Make Bell Pepper Coulis | Chef Jean-Pierre



Hello There Friends, Bell Pepper Coulis is one of my most favorite sauces. Such a versatile sauce that can be paired with so many different dishes. I use this Bell Pepper Coulis in many of my recipes and I’m sure you will incorporate it to some of your recipes too! Let me know what you think in the comments below.

RECIPE LINK: https://www.chefjeanpierre.com/recipes/roasted-bell-pepper-coulis/
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❤️ Chinois: https://chefjp-com.3dcartstores.com/Stainless-Steel-Chinois_p_789.html
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48 Comments

  2. Beatriz Torres

    I like the way you teach . It’s slow , clear and to the point . I wish we had teachers in the schools like you they would learn more . You are a dedicated teacher and love what your doing. 👍🏼

  5. SMERKUZHEO G

    Beautiful video. To be safe though, always let hot food cool down atleast 5 minutes before blending. The pressure from the heat can cause glass or plastic to break and risk very hot food, from friction and initial heat, to burn you.

  9. Sabrina

    I made this yesterday .. MAMA MIA ❤❤❤❤
    Trying it with the Frittata l this evening ❤

  11. Jerry Bardin

    Can anyone tell me how to make this thicker? I want it more like a dipping sauce, and yes I know I'm dumb.

  16. Always Victoria

    So, was watching your stuffed peppers video using a bed of coulis and naturally had to come here to see how to make that. And now I see the frittata recipe listed above and have been meaning to make one but they never come out right. So, off to view the frittata vid. Love watching you, Chef. You're truly an artist.

  19. Osier

    Had a great harvest of these this year in Australia, been wondering what I should do with them, glad I came across this recipe. Thanks JP.

  21. Name

    Jean-Pierre, you single-handily raise my impression of the French people to tolerable levels. Cheers.

  22. EtherGypsy

    I use this is Hungarian "paprikash" dishes which call for peppers as one of the ingredients – this sauce makes those dishes truly amazing!

  24. Donald Goodnight

    This is nearly like my roasted salsa. Sans tomatoes. I roast all the vegetables in a large iron skillet. Except the cilantro. I like the idea of just a pepper coulis. Garlic, cilantro, and lime I buy. Everything else. I grow. Your roasted pepper looked barely toasted. I would not strain it out. The roasted parts I mean. Lots of people ask for my salsa for a reason. It is exceptionally good. I make it, only for friends and family.

  26. Dave Bryant

    We used to have to work so hard to get our hands on decent information to learn how to cook. It's just sad how many people waste their time on phones and social media without ever taking advantage of great content like this while eating "quack". I would have been a chef if I'd had access to free info like this.

  27. Reefer Franklin

    I've often wondered with bell pepper sauces like this if I could add a poblano, or a jalapeño, or a few serranos, or all of the above into the mix.

  30. CSLFiero

    Chef i had a brainwave! Red pepper couli with chili powder, cumin, chipotle sauce, cream, and some chicken broth to make the base for a "roasted pepper tortilla soup", with grilled corn, black bean, and leftover chicken.

    Or! Thickened and served on pasta!

  31. Karabet Pantzarian

    Thank you chef Jean Pierre! It's look very delicious sauce, I will try it even I will try your Respectful Mather way for pizza , 👍
    in

  32. Brett Ware

    Thank you for putting a name to this sauce. I’ve been making it for quite a while and never knew the name !

  33. mad prof

    Chef Jean-Pierre, YOU ARE A GENIUS!!!! Thank you very much for teaching us how to cook 😘

  36. Conny Nichols

    Absolutely delicious recipe. I've been making pepper coulis for years, and then, I discovered I could used it too to make a Hatch green chile coulis the same way and it was amazing. Where I come from, the beautiful state of New Mexico, green chile is practicallly a religion. It goes well with all our foods breakfast, lunch and dinner. So, having both, red and green chile coulis handy all the time is the best.

  39. Bryan Trotter

    My chinois just arrived today I'm in the process right now we're cooking up this sauce it sure smells wonderful and I'm an Italian Irishman and I'm a big fan of roasted red bell peppers 👊

  40. S Young

    Unfortunately, I have the gene that makes cilantro taste like soap. Absolutely disgusting so I avoid it completely.

  41. Sheila Lynch

    I have made many different coulis over the years but watching Chef I just learned a new technique. This man is a treasure!

  42. Jed Edge

    Chef Jean your eyebrows are very scary , they need a trim, just like my crazy eyebrows 😜

  43. Maria R.

    Would you consider visiting a Spanish recipe that is “red peppers marmalade”?
    I am just visiting my mother and on my drive south I stopped in Toledo. I had a small dish of melted goat cheese with a red pepper marmalade ( pimiento de piquillo) with undercurrent flavour of honey. It was glorious and I would love your take on it. I am sure you would come with something astonishing.

  45. Michael Saunders

    I make pepper sauces all the time, however, I grill the peppers myself, as the fresh taste is so very much better than the stale preserves. Also, I do not strain the sauce as you do, as we like the smokey taste of the charred peppers.

  46. Meda Halmaciu

    Chef, those are not bell peppers. They are Kapia and they are used to make paprika. But they are also delicious as a salad roasted and skinned, with salt olive oil and vinegar. thanks. I know what I'm cooking tomorrow. Tell us more about your italian mom's cooking.

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