My F&W
quick save (...)

Roasted Red-Pepper Coulis

  • ACTIVE: 20 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: makes about 2 cups
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

By roasting and peeling the red peppers before pureeing them, Rollie Wesen boosts the flavor of the sauce and eliminates the step of having to strain out the papery skins.

  1. 3 large red bell peppers
  2. 3 tablespoons extra-virgin olive oil
  3. 1 medium shallot, thinly sliced
  4. 1 tablespoon sherry vinegar or red wine vinegar
  5. Salt and freshly ground white pepper
  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.
  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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.