Red-Pepper Coulis

  • Servings: 4

Source: Martha Stewart Living, February 2001

Ingredients

  • 2 red bell peppers
  • 2 tablespoons olive oil
  • 1 coarsely chopped (about 1/4 cup) medium shallot
  • 2 coarsely chopped medium garlic cloves
  • 3/4 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • Salt
  • Freshly ground black pepper
  • Juice of 1/2 lemon

Directions

  1. Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.

  2. Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.

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