Jane's Chunky Red Pepper Coulis
Author: Liz Bokisch
Prep time:
Total time:
Serves: 6-8
This is my mom, Jane's, recipe that we would always have during our annual vacation to Lake Tahoe. The fresh flavors of tomato and parsley combine deliciously with the roasted red bell peppers. It's so yummy I can practically eat it by the spoonful! Serve with roasted pork loin or foil baked halibut.
Ingredients
- Olive Oil
- 2 Large Tomatoes
- 1 16 oz jar of roasted red peppers (drained)
- 2 Garlic Cloves
- ½ Cup Chopped Parsley
- 1 jar Capers, ½ chopped
- Juice of 1 Lemon
- Sea Salt and Fresh Ground Pepper
Instructions
- Chop tomatoes, red peppers, garlic and parsley.
- Mix all ingredients in a bowl with the lemon and capers.
- Let stand for 1 or more hours before serving.
- Serve with roast pork loin or baked halibut.
Notes
Sometimes I like to add in some marinated artichoke hearts as well!
I love serving this on a beautiful platter with sliced pork loin on a bed of rice or some asparagus to soak up the delicious juice.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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