Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : makes about 2 cups

How to Make It

Step 1    

Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.

Step 2    

In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.

Make Ahead

The red-pepper coulis can be refrigerated overnight. Bring to room temperature before serving.

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Aggregate Rating value: 1

Review Count: 4914

Worst Rating: 0

Best Rating: 5

Author Name: Obesa Adipose

Review Body: An entire raw shallot to 3 red peppers? Cook the shallots first.

Review Rating: 2

Date Published: 2016-07-10