Wednesday, February 8, 2012

Roasted Red-Pepper Coulis

Modified from a recipe on the internet. Recorded February 8, 2012.
2 large red bell peppers
2 T extra-virgin olive oil
1 medium shallot, thinly sliced
1 T red wine vinegar
Salt and freshly ground pepper
Broil the red peppers in a dark metal pan in a toaster oven, turning occasionally, until the peppers are blackened all over. Wrap in paper to trap steam and let cool completely. Peel the peppers and discard the skins, seeds and membranes. Coarsely chop the peppers. Transfer all ingredients to a small bowl, and puree with an immersion blender until smooth. Season to taste with salt and pepper. Refrigerate covered with plastic wrap. Let come to room temperature before serving. Use as a spread on bruscetta, as a sauce with fish or light meats, as an ingredient in finger foods.

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