RED PEPPER COULIS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 cup
Number Of Ingredients 3
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.
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Kaya Moyo
[email protected]This recipe is a fail.
Kaine Raymond
[email protected]I'm not sure what I did wrong, but my coulis turned out really watery.
Elaine Barrus
[email protected]Not my favorite.
Mani murshad
[email protected]Meh.
Oppo Asad
[email protected]This coulis was a keeper.
Roland Maxwell
[email protected]Will definitely make again!
Ellie Walsh
[email protected]Delicious!
Rajan Sharma
[email protected]This coulis was super easy to make and it tasted amazing. I'll definitely be making it again.
Haseeb567 HaseebBhatti
[email protected]I followed the recipe exactly and the coulis turned out perfectly. It was the perfect consistency and had a great flavor.
M afzal M afzal
[email protected]This coulis was a bit too spicy for my taste, but I think that's because I used a hotter variety of red pepper. Next time I'll use a milder pepper.
Tasawarali Rind
[email protected]I'm not a big fan of red peppers, but this coulis was surprisingly good. It was smooth and creamy, with a nice balance of sweetness and acidity.
Sam Bess
[email protected]This coulis is delicious! It has a beautiful red color and a slightly sweet taste. I used it as a dipping sauce for vegetables and it was a big hit.
Dada Gaming YT
[email protected]I love how easy this coulis is to make. I always have red peppers on hand, so it's a great way to use them up. It's also very versatile - I've used it as a sauce for pasta, chicken, and even fish.
md Sagour
[email protected]This red pepper coulis was a hit at my dinner party! The vibrant color and rich flavor added a touch of elegance to my grilled salmon. Everyone raved about it.