I want my red pepper sauce to be super smoothe, but also crazy red, not orangey. any tips?

pepper coulis

  • Posted by: brandon
  • January 14, 2012
  • 1406 views
  • 3 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
jmburns
jmburns January 14, 2012

You might try blanching them to set the color.

Review our Code of Conduct
Don't send me emails about new comments
bigpan
bigpan January 14, 2012

Make it to the smoothness you want, then add a bit of beet juice for the color you want. Add a bit at a time - don't worry, it will not take on a beet taste, just a red color. Restaurants always have beet juice on hand to use for this purpose.

Review our Code of Conduct
Don't send me emails about new comments
anticiplate
anticiplate January 14, 2012

cayenne will give it color, and a kick!
are you making a romesco?

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52