A coulis is a puréed sauce. Try this roasted red pepper coulis with soup, pasta, or tortilla chips.
Yield: about ½ c
Time: 5 minutes
- blender or food processor
- rubber spatula
- ½ c roasted red bell pepper, chopped
- 2 t olive oil
- 2 t red wine vinegar or balsamic vinegar
- ½ t sugar (optional)
- hot sauce (optional)
Place all ingredients in the blender or food processor and purée until completely smooth.
Transfer to a bowl and let sit for an hour or so, to give the flavors a chance to marry.
Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.
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