Roasted Red Pepper Coulis

Submitted by Epi Curious

"We recently enjoyed some amazing soft shell crabs in a Caribbean restaurant that were served with a roasted red pepper coulis and a side of soy dipping sauce. These additions really put the dish over the top. So I wanted to post a red pepper coulis I found in a wonderful cookbook, Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries", which is a compilation of several popular Ann Arbor, MI restaurants. Note that cooking time includes the time required to roast and cool the peppers before preparing the sauce."

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Yields: 1 cup
• Serves: 8

ingredients

• 3 red bell peppers, roasted, peeled and seeded
• 1 tablespoon olive oil
• 1 1⁄2 teaspoons balsamic vinegar
• 1⁄4 teaspoon ground cumin
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground black pepper

directions

1. Cut the roasted and cooled peppers into small pieces and puree with remaining ingredients in a blender. Makes about 1 cup.
2. 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.