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Red Pepper Coulis

  • yield: Makes about 1 cup

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Ingredients

  • 3 red bell peppers
  • 2 teaspoons balsamic vinegar
  • Kosher salt

Cook's Note

For a finer sauce, strain the puree through a strainer, pushing it with a wooden spoon.

Directions

  1. Step 1

    Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.

  2. Step 2

    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.

  3. Step 3

    Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

Related Topics

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