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Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
3 red bell peppers
2 teaspoons balsamic vinegar
Kosher salt
Cook's Notes
For a finer sauce, strain the puree through a strainer, pushing it with a wooden spoon.
Gallery
Recipe Summary
Yield: Makes about 1 cup
Gallery
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 3 red bell peppers
- 2 teaspoons balsamic vinegar
- Kosher salt
Directions
Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.
Cook's Notes
For a finer sauce, strain the puree through a strainer, pushing it with a wooden spoon.
Cook’s Notes
For a finer sauce, strain the puree through a strainer, pushing it with a wooden spoon.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Red Pepper Coulis
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red Pepper Coulis
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
