Roasted Red-Pepper Coulis
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. More Condiments
May 2006
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. More Condiments
An entire raw shallot to 3 red peppers? Cook the shallots first.