ROASTED RED BELL PEPPER COULIS
Steps:
- Roast the peppers until the outer skin turns black all over. Immediately place the peppers in a bowl covered tightly with plastic, and allow to cool for 20 minutes or longer. Separate the blackened outer peel by hand. Heat the olive oil and shallots in a saute pan over medium-high heat, about 5 minutes. When the shallots are softened, add the peppers, then the stock. Simmer and stir until slightly reduced, about 5 minutes. Puree the pepper mixture in a food processor or blender, being very careful with the hot spinning liquid, then pass it through a strainer. Add more liquid if desired, and salt and pepper to taste.
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ayoub khelfa
[email protected]I'm not usually a fan of roasted red bell peppers, but this coulis changed my mind. The sweetness of the peppers is perfectly balanced by the acidity of the tomatoes and the herbs. I'll definitely be making this again.
Sheikh Asif Joy
[email protected]This coulis is so easy to make and it's so delicious. I love the combination of roasted red bell peppers, tomatoes, and herbs. It's the perfect sauce for pasta or chicken.
mohamed abo elmagd
[email protected]This coulis is a great way to add a touch of sweetness and acidity to any dish. I love using it as a sauce for grilled chicken or fish.
Danilo Tosic
[email protected]I love the vibrant red color of this coulis. It's so eye-catching and makes any dish look more appetizing.
Temaria Rae
[email protected]I'm always looking for new ways to use roasted red bell peppers, and this coulis is a great option. It's so versatile and can be used in so many different dishes.
Maitumeleng Lebajoa
[email protected]This coulis is so easy to make and it's packed with flavor. I love that it's made with simple, fresh ingredients. It's a great way to add a pop of color and flavor to any dish.
Jessy Saul
[email protected]I was looking for a healthy and flavorful sauce to serve with my grilled salmon, and this coulis fit the bill perfectly! The roasted red bell peppers gave it a slightly smoky flavor that complemented the salmon beautifully.
Slime come
[email protected]I made this coulis for a dinner party and it was a huge success! The guests loved the vibrant color and the rich flavor. I'll definitely be making this again.
Emiliano Diaz
[email protected]This coulis is so delicious and versatile. I've used it as a sauce for pasta, chicken, and fish. It's also great as a dip for vegetables and crackers.
Tamari Lomsadze
[email protected]I've never been a fan of roasted red bell peppers, but this coulis changed my mind. The sweetness of the peppers combined with the tanginess of the tomatoes and herbs was perfect.
sk sony
[email protected]I made this coulis for a party and it was a huge hit! Everyone raved about the flavor and asked for the recipe. I'm definitely going to be making this again.
Philippe Kenny
[email protected]This coulis is a staple in my kitchen. I always have a jar of it in the fridge for when I need a quick and easy sauce or dip. It's also a great way to use up leftover bell peppers.
Shaik Aslam
[email protected]I was a bit skeptical about making my own coulis, but this recipe made it so simple. The instructions were clear and easy to follow, and the end result was amazing. I'll never buy store-bought coulis again!
John Calhoon
[email protected]I love how easy this recipe is to make. I just threw everything in my blender and let it do its thing. In a few minutes, I had a delicious coulis that tasted like it came from a fancy restaurant.
Reuben
[email protected]This coulis is so versatile! I've used it as a pasta sauce, a pizza topping, and even as a dip for crudités. It's always a crowd-pleaser.
Terrence Farrell
[email protected]I'm not usually a fan of bell peppers, but this coulis changed my mind! The roasting process brought out their natural sweetness and the addition of herbs and spices gave it a complex flavor profile. I'll definitely be making this again.
Mike Grzanich
[email protected]This roasted red bell pepper coulis was an absolute delight! The vibrant red color and velvety texture made it a feast for the eyes and taste buds. I used it as a dip for grilled vegetables and it was a hit with my family and friends.