• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

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

Directions

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.