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.
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper
How to Make It
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.
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.
The red-pepper coulis can be refrigerated overnight. Bring to room temperature before serving.
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