Red Bell Pepper Coulis, from Herb Store Favorites

As the weather begins changing and the days and nights begin cooling down, the abundance from the summer gardens also starts winding down to an end. Bell peppers should still be prolific…and perhaps you’re tired of your usual recipes. Here’s a tasty Red Bell Pepper Coulis, from Herb Store Favorites, that’s delicious served over some hot, fresh pasta.

red bell peppersRed Bell Pepper Coulis

Chef Leslie Sassamon shared this recipe with our herb group when she was the featured guest, teaching us how to prepare several herbal dishes for our luncheon. This was delicious served over warm, freshly made pasta.


2 red bell peppers, washed 2 TB white wine vinegar 1 shallot, minced 1 tsp garlic, minced 1 TB olive oil ¼ cup heavy cream salt to taste black pepper to taste


To roast red bell peppers, place directly over a gas flame on a cook top or under a broiler in the oven on high heat. Let skins of bell peppers blacken, turning to blacken the entire surface of the skin. Using tongs, place peppers in a bowl and cover with plastic wrap. Let peppers stand at least 10 minutes, as the heat from the peppers under the wrap will act to steam the skin from the fleshy part of the pepper. Pell the skin from the pepper. Remove seeds and membrane. Cut into 1” pieces.

In a small sauté pan, sauté shallots and garlic in olive oil until soft. Reduce heat and add in white wine vinegar. Add in cream and continue to heat until cream is warm.

In a blender or food processor, add in red bell peppers and mixture from the sauté pan. Pulse to combine and then puree until a sauce has formed. Season with salt and pepper to taste.

Reheat sauce in saucepan over low heat. Serve warm over warmed cooked pasta.

Makes about 2 cups sauce.

Herb Store Favorites_coverHerbs, herbs, herbs…Olde Thyme Gardens revolved around herbs – growing them, cooking with them and crafting with them. In Herb Store Favorites, we bring you the favorites that we collected. Cheese Dilly Bread, Cranberry Orange Honey Nut Muffins, Green Rice, Lavender Shortbread, Rosemary Cookies and Lemon Verbena Buttermilk Pound Cake – along with a host of others.

The years the store was open as a brick and mortar, along with three annual Herb Fest’s in California gave us a nice collection of herbal recipes. Some we used in the store at various Open Houses and events. We got others from some of the food contests held in the store, and at the herb festivals.

Join us at the herb store, I think you’ll find something here that you’ll love!

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September 2015

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