Roasted Red Bell Pepper Coulis Recipes

ROASTED RED PEPPER COULIS

Steps:

• Cut the roasted and cooled peppers into small pieces and puree with remaining ingredients in a blender. Makes about 1 cup.
• Note: to oven roast peppers, place under a broiler in a pan on the rack positioned about 6 inches from the pre-heated source of heat and turn frequently to blacken all sides. Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. Using a small knife, cut away the stems, open the peppers up and remove the seeds and membranes. Wipe the work surface clean with a damp towel whenever necessary. Scrape away the charred skin.

ROASTED RED PEPPER COULIS

Steps:

• Preheat oven to 400. (I use my toaster oven).
• Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
• Cool peppers, lift off skins, then cut in half and core.
• In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

RED PEPPER COULIS

Steps:

• 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.