Red Pepper Coulis

  • Yield Makes about 1 cup
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  • 3 red bell peppers
  • 2 teaspoons balsamic vinegar
  • Kosher salt


  1. 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.

  2. 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.

  3. Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

Cook's Note

For a finer sauce, strain the puree through a strainer, pushing it with a wooden spoon.

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