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.
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[@ron56pvi13]

My first job at the age of 15 was as Sous Chef for Head Chef Franz Schoeffler, a Swiss/French Chef from the Fontainteblue in Miami who moved to the Poconos in 1970 and later wrote a letter of recommendation for me to the Culinary Institute of America to which I was accepted bur I joined the military to serve during Vietnam instead. He taught me many skills (but just what to do but not why). You, Chef Jean Pierre, are fantastic at teaching both and I am indebted to you for renewing my love of cooking and elevating my skills- sort of! Now, I must cook for 15 to 20 every Holiday dinner and I am now 67. I keep sharing your videos hoping that someone will help with these holiday dinners but to no avail- all they do is eat and wash the dishes. It's OK though because you have restored my love of cooking at such a late age. THANK YOU, CHEF! You have not created one recipe that did not have fantastic results. If I ever move to Florida, I would love to attend your classes.

[@lynnedunne6190]

Lucky you. I also wash the dishes.

[@DmillzSubClub]

He's amazing at the art, he sparks the cooking side of me as well.

[@gaj1490]

I had some green Bell Peppers left over that I had grown myself, (no red ones) so I thought I would use those to make the Coulis you made for the stuffed peppers. I roasted and removed skins and from there followed your recipe exactly but only making 1/3rd of a 24 gram batch as a trial to see if my wife would like it before making a larger batch. Unfortunately it seems to have a bitter taste to it. Can you please explain where I may have gone wrong and suggest a way of improving what I have made. I tried adding a little sugar to a sample but although it did sweeten the source the bitter/ very savoury taste remains. Thank you in advance for any help you may offer. O and try to remain true to what made you so well loved on youtube and don't change anything about the length of your lessons and laughs you give everyone. You simply are the best.

[@mimerdpilgrim9261]

First of all, I am not Jean-Pierre, only a homegrown food-lover. Second, green bell peppers have some bitterness naturally as red ones have sweetness. Now, what I would do (haven't tried it yet myself) is to be sure there is no pulp or white ridges left when You make Your roasted peppers. When making the coulis I would try adding a pinch of salt and Parmesan cheese and/or lemony vinaigrette. I would appreciate comments on that amateurish advice ...@@gaj1490

[@Weaver1812]

You lucky duck being a sous chef!

[@Good_Times_Factory]

You have the best way of teaching cooking so it is easy to understand. I have learned so much from you and it really is great that you share your knowledge and experience with everyone.

[@ChefJeanPierre]

Thank you so much, it is my pleasure!

[@nejisgentlefist42]

@@ChefJeanPierre he’s not wrong over just the last 2 months of watching a lot of your videos you’ve taught me more than any of the other channels I watch. You do amazing work God Bless

[@CosmicStargoat]

Italian/French, the perfect storm for culinary nom-nom. It is great when a video can be highly entertaining as well as extremely educational. OnYo forever.

[@maximianum]

Chef Jean-Pierre’s mother was Italian! Now I understand why I could smell your recipes out of your videos yum yum 😘👌

[@crazycajun2862]

Excellent!

[@angelaberni8873]

What a lovely compliment to Italians 😊

[@recordman555]

It's an historical fact - the Italians taught the French a lot about cooking.

[@MrBamboolegend]

I made this today for a dinner party and people went crazy over it. It’s amazing how simple it is with just 4-5 ingredients, yet with amazing results. Thanks a ton! ❤️

[@abbyechevarria5322]

I am going to try to make that looks delicious. I love peppers.👍

[@aakoksal]

I watch this channel with a constant grin on my face... So much fun while learning a lot... Thanks Chef...

[@MystifyDreams]

You have the most adorable accent! Love the way you explain everything! Feels like a father is teaching us, very warm and comfy 🥰

[@Nugs59]

“Cook it for maybe 15, 20, 25 minutes at the most” Cut scene: “ okay so 30 to 45 min later” hahaha I love how Chef is so off the cuff and cooks by feel, he doesn’t remember the exact instructions but as he cooks he knows exactly what he needs. He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name. Those are the most gifted types of people

[@TheVetusMores]

_"He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name."_ That is such an apt description of Chef Jean-Pierre. The best teachers are like this. Chef Jean-Pierre has said, many times, that you don't need to know recipes, you just need to know what's going on in the pan (or oven). Once you understand what happens when you apply the heat, everything else falls into place. I'm paraphrasing badly, of course :) But yeah, even world-famous chefs like Jacques Pepin admit that conditions vary from kitchen to kitchen (are you using electric coils? gas? induction? At what altitude do you live?). So recipes, as such, are just a _guideline,_ and you need to just keep an eye on what's going on. Jean-Pierre initially thought 20-25 minutes would be enough. It wasn't. He could tell by looking into the pan. It then became 30-45 minutes :D That's the way it goes!

[@Nugs59]

@@TheVetusMores agreeed!!!!!!!!

[@oldarpanet]

"Measure carefully, my friends!" and proceeds to dump an ***seemingly*** random amount of something in to his concoction!!! Love it!

[@thomassicard3733]

@@TheVetusMores I love Jacques Pepin so much! LOL!!! Chef Jean-Pierre is a world treasure, just like Jacques!!!

[@richardcorsillo9819]

And he has no ego about it. That is why it is trustworthy

[@joelgarcia1127]

That's beautiful Chef, man we've missed you!!! You know with a little light chicken stock or veggie stock, some butter and a little cream, and you have a amazing roasted pepper bisque. My wife and I went to the "Left Bank" almost 30 years ago I think, as a dinner to announce our engagement, and seeing this video and you took me right back to that night!!! You are 1st class in everything you do. It was so nice you took the time to come over and wishes well, thank you again for all the memories.... And the new ones we will be making now!!! Ismary & I love you!!

[@ChefJeanPierre]

WOW!!!! Nice to hear from you guys!!! Life has been great, I have been very lucky to have had such an amazing career. I love my life everyday better than the day before! Gods bless America! The greatest country on earth!!! If you are ever in my zip code be sure to stop by for a glass if wine !!!

[@GregCurtin45]

Chef, I made your red bell pepper coulis two nights ago. I roasted the peppers on an open flame on the stove (what a mess on the stove when the split open and juice burned everywhere -- never doing that again). In the future I will buy the jar. So I followed your instructions with only one change. I added some hot sauce after it was finished. I thought it was bland and boring until... the next day! Wow, what a difference it makes allowing the flavours to meld for 24 hours. Outstanding sauce. We often have a blackened boneless/skinless chicken breast with a side salad on a weeknight. Adding the sauce changed dinner from a 'meal' to a memorable experience. I froze two of the three containers I made so we have it when company is over for dinner on short notice. Thank you again a wonderful accompaniment to a boring dinner. I suggest that you recommend people make this one day in advance.

[@Charles-ji1iu]

I like how your KZbin recipes are simple to make, I watch other cooking channels but they use such hard to get ingredients and then I end up just not even finishing the video

[@ChefJeanPierre]

Thank you so much 😊

[@aintgonnahappen]

I just made this and it's incredibly good. I took Chefs advice and used it on a frittata; took it to the next level.

[@windofhorus666]

I think this is my favourite one yet I love roasted peppers and the sauce was so simple to make. Surprised there wasn't any emotional support butter added

[@marissapicache3815]

I choose who to watch ... All of us like what youre doing as we all enjoy watching you cook. ... I want to learn more to cook like you Chef Jean-Pierre.

[@ChefJeanPierre]

I'll teach you as much as I can for as long as I can!!! 😍😍😍

[@jeanlaubenthal698]

I have everything for this recipe... Even the fancy strainer! Thank you for this sauce it looks AMAZING.

[@Sort0fMythic]

I made this recipe (with a can of tomato sauce added) and my whole family told me it was some of the best pasta sauce I had ever made. Thank you, Chef!

[@IthXero]

I love how matter of fact you are with other recipes you see and just call them out.

[@mazinshawish]

Chef, you are a breath of fresh air.

[@nicholasbansraj5489]

Chef Jean Pierre never ceases to amaze. That looks absolutely delicious. 💯 Percent.

[@cyndifoore7743]

I got my chinois from Amazon yesterday! Can’t wait to get the right peppers and make this. Thank you chef Jean Pierre!

[@angelmoledo9691]

Delicious. My husband loved it. The best cabbage rolls I’ve ever made. Thank you

[@ChefJeanPierre]

Your husband is a keeper!!!😂👍

[@Lol-hp2qg]

2 videos in 5 hours and they are both great!!!

[@richardcorsillo9819]

One of the Chef JP staple recipes, even in his old cookbooks

[@somewhereupthere]

Boy, I'm very excited to see you back, my friend! You're the best!

[@wendelynyoung8609]

It’s Hatch chile roasting season out here in NM. You’ve inspired me to make a Hatch chile coulis Thank you Chef👍🏽👍🏽. And I love your Mom using the pulp on bread. I’ll use buttered flour tortilla for dipping

[@ninathesman4084]

New Mexico, the land of enchantment! And of my mom and dad 😊

[@bryanlinklater3902]

I found this sauce bitter.

[@EtherGypsy]

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

[@molliewhite3709]

making this again tonight, I made the stuffed bell peppers and with the red pepper couli on the plate it looks pretty and tastes so go. We had the couli with grilled red snapper, so good!

[@river7874]

I was thinking about making chicken parm this week for a family dinner, now I want to make chicken parm but with THIS as the sauce. I bet it will be absolutely delicious. Thanks again for another amazing and informative video.

[@inocenciotensygarcia1012]

I have learned so much from you, it’s a blessing!.My son and his wife gave me a set of knives and they didn’t have instructions. I saw your video on kitchen tools and it was very, very helpful. Then I saw the one about the pots and also very helpful. I make videos on KZbin on my channel and I cook. It’s very important to learn and give the right information. I work in pharmacy in Mount Sinai Hospital in Miami Beach but I always loved cooking. Thank you

[@ChefJeanPierre]

Thank you for the kind words! I will check your channel! 😀❤

[@cyndifoore7743]

I’ll have to check out the other videos.

[@RonsarLo]

Thank you for teaching me how to cook chef. I hope to make you proud.

[@ChefJeanPierre]

Please do! All the pleasure is mine!!! 😀

[@ivanvajic2588]

You are the best Jean-Pierre! Like a grandad for all of us I am sure! God bless you and your beautiful soul!

[@richardcorsillo9819]

amen

[@lucabaldoni8911]

i love these videos...i agree that the coulis and other sauces can make a big difference in beautiful dishes...it is refreshing to learn this way thank you

[@kathleensihrer913]

I am so happy I bumped into your site!!!!!!

[@SheilaLynch-i6q]

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

[@alwaysvictoria9455]

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.

[@piratesting]

I love everything about your cooking and teaching. Thanks chef for all you do to teach skills not recipes.

[@MrOllie169]

We had a lot of fun with coulis back in the 90s! We made some tasty ones! That was before cooking was glorious LOL!

[@0nd1ke]

Thank you Chef. A great modern version of melted red pepper spread. Its amazing.

[@cyndifoore7743]

I don’t have a chinois yet but, I strained butternut squash bisque through a strainer I have and it was smooth as silk! And so much better tasting. Thank you Chef Jean for all your tips.

[@RobertaG556]

I would put that beautiful sauce on EVERYTHING!!

[@jccuby7771]

I feel like I’m back in culinary school with all the French terms. Great video!

[@BM-gu1pf]

My wife loves salmon. I will be making the crusted salmon and this fabulous sauce soon. Thank you. I just bought your "Incredible food" cookbook and can't wait to try some of those recipes too.

[@53defense1]

"Oinyo" just like the Cajun Chef Justin Wilson...Goood stuff......

[@ChefJeanPierre]

I loved that guy he was great!!! 😀❤

[@zsavage1820]

My go to Chef... I am making your stuffed onyon tonight for our dinner... the stuffed bell peppers were a huge success can't wait to make the onyons :) Thank you Chef Jean-Pierre for all your wonderful work... it's making me a better stay at home Dad... :) best wishes your way to you and yours from me and mine

[@kto-topak7258]

Love your videos so much. The only thing helping during exams. Thank you, chef.

[@samuellarose5043]

Please show us how to make the version with tomatoes!!! And some examples on how to use both sauces would be great :)

[@robhub6420]

Chef Jean-Pierre...This is EXCELLENT! I had a large jar of un-used Roasted Bell Peppers (Red & Yellow together) in my refrigerator and was afraid I was going to have to throw them out. You came to the rescue. This is an excellent sauce. I cooked them up as you did in this video and put it in small styrofoam coffee cups (putting 1/4, 1/2, and almost full proportions in the 9 cups) to store in my freezer for use later (saving a container or two for use in preparing tonight's chicken). Thank you so much for this video (and recipe). This sauce tastes awesomely good!

[@ChefJeanPierre]

That is real cool! I am glad I could help! Bon Appetit!!! 😀❤

[@cyndifoore7743]

Styrofoam is so unhealthy, the heat releases toxins into your food or drink.

[@brendanmorales4504]

Can you do a series like: "the sauce series" or something? I've had amazing dinners at restaurants and I've noticed the one thing that I can't emulate is the sauces! Rose sauce, vodka sauce, demiglaze, etc. They're all so important!

[@ChefJeanPierre]

That's a great idea! I will do it! Stay tuned!!! 😀❤

[@hughtannenbaum5791]

@@ChefJeanPierre We met during your Sauces class many, many years ago in a store that was closing in Plantation. They had built you a beautiful demonstration kitchen and you have had me cooking since then. I treasure the classes I've taken with you over the years. Yes, a Sauces class would be well-received on KZbin.

[@cyndifoore7743]

That would be wonderful. I think the sauce is the best part of the dish and you can change so many meats by using a different sauce. Thank you Chef!

[@uscitizen5656]

I was thinking the same thing .

[@jerrymiller2367]

I would love a whole series on sauces! The whole range of sauces: bearnaise, veloute, concasse, etc. and their derivatives. And roux. I ate at a French restaurant once, and the sauce really makes the meal. You can make so many kinds of meals using the same food, just by having different sauces. Please do this!

[@wayne246]

Really looking forward to trying this. I followed the chocolate truffle recipe and it was amazing. Thank you for sharing your knowledge Chef!

[@waynedrew7074]

I made chicken strips and this was the dip. AWESOME THANKS CJP

[@beatriztorres9513]

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. 👍🏼

[@richardcorsillo9819]

Teaching is a gift. And it is not surprising that you said that about the schools... It wasn't until I was about 25 Y.O. that I found great teachers

[@ah-xt2uc]

me: having a rough day Chef: says "𝓸𝓷𝔂𝓸" me: ^u^ *happiness noise*

[@Billy-bn1rp]

DURR onyo?

[@patricknazar]

Yeah it's totally from the french "onion" which is pronounced similar, I don't think there is an equivalent "on" sound in English though

[@normanratnayake9849]

Dear Chef, what are the chances of you doing this recipe with roasted bell peppers instead of canned peppers.

[@paulredinger5830]

I love what you teach us!

[@mustwereallydothis]

Once a year I take a solid day to caramelize at least 2 bushels of onions and freeze them flat and thin in freezer bags. Whenever I need onions for a dish I break off a chunk and toss them in the dish. Worth every minute of the day I spend doing it.

[@miriambertram2448]

So many folks don't realize they can freeze fresh spices and they are as good as fresh and more convenient. I go to my local ethnic markets when they have cilantro, dill and basil etc on sale, trim it and freeze it.

[@gilberthomecooktv2451]

Great techniques + great food + =great chef . Thanks again for your recipe chef 👍👍👍👍👍

[@annenelson9270]

Going to try this with the crusted salmon recipe from Feb 28. Thank you for your recipes and instructions 😊👌

[@scoobty4449]

Hi chef, this comment is really late but I want you to know that I cooked this recipe today for dinner and my dad liked it so much he drank it as a soup!

[@ChefJeanPierre]

You Dad is cool! I do that often, just add more chicken stock and cream!!!! 😍

[@coolkk2]

Smart chef waiting for that frittata recepie

[@ChefJeanPierre]

Coming soon! We'll release it in the next two/three weeks!

[@magister4361]

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

[@StevenPennington-q9t]

Love watching you brother your a nut 🌰!!!!!!!! love your sense of humor

[@BryanTrotter-op2dx]

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 👊

[@terenceridley4623]

Brilliant as usual chef!

[@davidwynne9012]

Excellent recipe Chef! I opted to cook the peppers/ capsicums down from fresh frying them off in my griddle pan first then slow cook with the caramelised onion etc. Absolutely delicious or as we say in my home country Bali, Indonesia.... Enak Sekali 😋🙏

[@willettmary889]

I'm OK with roasted red pepper from a jar...they are so yummy. I like it chunkful, lol. I have never put them through the sieve. Think I need one like his...mine, not so cooperative, lol.

[@jimmyz7218]

I love how many uses this has

[@4.0.4]

I thought this would involve a couple hours of me roasting bell peppers on a stovetop. I used to do that as a kid! It's very fun and something you can have a kid do, just hold them like a marshmallow on a flame and twist around.

[@lunarmystic9896]

I knew it . Ya didn't look very french to me Ya big Italian chef Loving the recipes keep em coming boss 👍

[@cyndifoore7743]

I thought the same thing, he didn’t look French to me either. Now we know he’s Italiano too!

[@python27au]

Never thought to use capsicums i must give this a go, thanks mate 👍

[@jimcrosby3944]

Made this to compliment a piece of Chilean Sea Bass, it was delicious. Used basil and a couple dashes of Siracha. Highly recommend it

[@richardcorsillo9819]

Sounds like a good modification

[@connynichols4751]

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.

[@jmoodaachefjoe6368]

JP, this goes great with your jumbo lump crab cake!!

[@cyndifoore7743]

Oh my!!! I have lump crab just waiting to be made with this!!!

[@dieangeln]

Soft as butter.Great.

[@BrettWareWoodWorks]

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

[@OptimusPruim]

Chef Jean-Pierre is the Onyo Lord Chef Jacques Pèpin is the Egg Lord

[@unbridledenthusiasm]

Glad you are still making videos

[@marief3521]

What a great idea. Looks delish!

[@debbieorourke7105]

Chef Jean Pierre! Thank you for sharing this! Another fantastic recipe. Not sure you know but your techniques are so easy to follow a child could do this. Hahaha! I even kept the pulp to mix in with goat cheese. It was a huge hit !! Thank you again! You are amazing. 😁

[@roamingdev]

The video is unlisted! I am mentioning it just in case it is like that by mistake! :)

[@ChefJeanPierre]

Thank you George! We just made it public!

[@michthes]

@@ChefJeanPierre pst - you may also need to check your playlist with sauces asap ... I believe a 'certain' video is listed there by mistake ;)

[@Armafly]

Chef Jean Pierre Superstar !Welcome back !!

[@francinepilote8503]

Love it Thanks chef Jean-Pierre

[@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!

[@gerardlongobardi7890]

This is fantastic!

[@alfredgaipo5182]

I love your videos . Thanks for sharing ,

[@martinyang2018]

Love your enthusiasm!

[@susanacuratolo1200]

AS ALWAYS...MAGNIFIQUE!

[@oanastanescu5427]

Frittata is Leanne’s specialty! 😃

[@lacewalls]

that's what I was thinking lol

[@jonarnett8042]

I am going to make this...very versatile sauce for many things

[@edavanzo296]

Working on the line many years ago in a "Family" Italian restaurant, I would LOVE getting to know you & hearing your off-the-cuff comments under that pressure. LOL

[@DLJ2890]

You can do this with fresh bell peppers and water, salt and pepper and onion and garlic, cook for longer since the bell peppers are not roasted, to soften. Then immersion blend. Refrigerate or even freeze. This sauce will flavor any Meat. I love the idea of making a frittata.

[@tyeferlsan7040]

You Still Got It Chef Thank You.

[@jamesgober8269]

I LOVE your show. Don't change a thing. Kindest Regards James Gober

[@estanford826]

I made this today. Very easy. I didn’t have a chinois so I used 2 triple screen strainers - worked great. So freakin’ delicious. Plan on using it on the frittata though which I’m going to make tomorrow. You’re right! A child could do it 🤪

[@XercesWoop]

I want to make this rich now this looks so amaziiiing I could almost smell it 😮❤

[@theastewart6721]

This looks delicious! I can’t wait to try this!😊

[@jacquelinemilton6387]

Wow we use to burn them in the grill my mom used this cast iron plate on the stove very little vinegar and olive oil I love them

[@ericappleman5843]

He’s been favoring the sriracha lately...Love it!

[@scottydog]

It's Christmas eve in lovely Windsor, UK, i'm making this for a dish this evening, I would just like to say Merry Christmas Chef To you and your Family. Keep the Video's coming foe 2021, Stay safexxxx

[@ChefJeanPierre]

Happy holidays, have a glorious Christmas and an AMAZING New Year!!!😍😍😍

[@chuggeez_8851]

lol...he said "If you have nothing else to do, roast some bell peppers." Thanks for the advice, Chef!

[@deborahcaldwell9775]

Oh my goodness You really are inspiring! ‼️

[@ChefJeanPierre]

Thank you 🙏