Red Pepper Coulis

Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian

Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Sauces - Marinades

Red Pepper Coulis

Yields: 1 cup

Ingredients:

3 red bell peppers
2 teaspoons balsamic vinegar
kosher salt

Preheat the oven to 425° F.

Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and lightly charred.

Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins. Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

The coulis will keep, tightly covered, in the refrigerator for up to 3 days.

Note:
For a finer sauce, strain the purée through a strainer, pushing it with a wooden spoon.

Book Store
Bulletin Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques

Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy