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Red Pepper Coulis
Nb persons: 0
Yield: about 1 cup
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Red Pepper Coulis 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. The coulis will
keep, tightly covered, in the refrigerator for up to 3 days.
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