Red Pepper Coulis
- 3 red bell peppers
- 2 teaspoons balsamic vinegar
- Kosher salt
- 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.
For a finer sauce, strain the puree through a strainer, pushing it with a wooden spoon.
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